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Miso Vinaigrette Dressing:
Ingredients: (makes 4 servings)
- 2 tbsp rice wine vinegar
- 1 tbsp yuzu wine
- 1 tsp white miso paste
- 1 tsp fresh ginger, chopped
- 1/2 tsp sugar
- pinch of Cayenne pepper, ground
- 2 tbsp vegetable oil
Calamari Tempura
- vegetable oil for frying
- 1 cup tempura batter mix
- 3/4 cup ice water
- 1 lb calamari, cleaned and cut into rings
Salad
- 2 Zespri gold kiwifruit, peeled and diced
- 6 cups mixed wild greens
- 2 Zespri green kiwifruit, peeled, quartered and sliced
- 1 green apple, cored
- miso vinaigrette dressing*
- calamari tempura
Mix together all ingredients for the miso vinaigrette dressing, set aside. Preheat 2 inches of oil in a large frying pan to 365F. Mix the tempura batter mix and ice water in medium bowl until blended. Dip the calamari in the batter to coat, and fry in the hoot oil. Cook 1 to 2 minutes until golden. Transfer to paper towels to drain.
Puree kiwifruit in small food processor or blender, taking care to not crush kiwifruit seeds, set aside. Place salade greens, kiwifruit and apple in large bowl. Pour miso vinaigrette over greens and toss lightly until blended. Divide salad onto 4 plates. Drizzle gold kiwi puree around edge of plates and top with calamari tempura. Serve immediately.
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