Fennel & Calamari Salad

Fennel tastes like celery and licorice had a baby.  Calamari is squid.  If this doesn't appeal to you, move along.  For those who like the light, fresh taste of a mild seafood paired with a crisp salad, please continue reading.

There are two ways to cook calamari so it is edible.  The first is to fry it for the shortest time possible.  The other is to poach it for five to ten minutes, until it is opaque, but you're not completely sure it's done.  We're doing the second today.

This is also an amazingly low-calorie salad.  Even with the two slices of olive bread I had with it (btw, excellent choice with the fennel), the meal came in well under 400 calories.

1/2 lb calamari (steak or whole, either will work)
1/2 lb fennel bulb
4 oz greenleaf lettuce
2 radishes
1/4 C lemon juice
1/2 Tb olive oil
salt and pepper to taste

1.  To a 6" frying pan with sloped sides, add 2 C water, 1 tsp lemon juice, and a dash of salt.  Bring to poaching temperature, which is just under a simmer.  You don't want it to boil.

2.  Slice calamari into 1/2" strips for steak or 1/2" rings for whole, and cut the tentacles in half.  Place in frying pan and poach for at least 6 minutes.  Turn every minute or so, to avoid the bottom cooking more quickly than the top.  Remove from water and chill until ready to use.

3.  Slice fennel bulb thinly in rings.  If you have a mandoline, that's great.  I would love one.  Tear lettuce into salad-sized pieces.  Slice radishes thinly.  Need a mandonline....

4.  In a small bowl, combine remaining lemon juice, oil, and a touch each of salt and pepper.  Whisk dressing until oil is broken into small beads.

5.  Place greens on two plates.  Arrange radish slices on top of greens.  Arrange calamari pieces on top of salad.  Drizzle with lemon dressing.  Serve promptly.

Serves 2

Difficulty level  π