Calamari Salad Sautéed with Warm Pistachio Vinaigrette by Chef Gerald Hirigoyen

Rating: 
Yield: 
Serves 4
Ingredients: 

1/4 cup + 2 tablespoons olive oil
8 calamari tubes and tentacles, cleaned (approximately 10-12 oz.)
2 small heads frisee greens, trimmed and washed
2 small roma tomatoes, cubed
1/3 cup golden raisins (re-hydrated in warm water for 1 hour)
1 tablespoon parsley
1 tablespoon chives
Salt and freshly ground pepper
1/3 cup unsalted pistachio kernels, coarsely chopped
2 tablespoons sherry vinegar

Instructions: 

Warm 1/4 cup olive oil in medium-sized sauté pan over high heat. Place the calamari in the pan and sauté over high heat for 2 to 3 minutes, or until the calamari firms to the touch. Remove from the heat aside.

Combine the frisée and tomato in a large mixing bowl. Add the raisins, parsley, chives and calamari and combine gently but thoroughly. Season with salt and pepper to taste and set aside.

Warm 2 tablespoons olive oil in a medium sauté pan over medium-high heat. Add the chopped pistachios, sprinkle with salt and pepper and sauté until the nuts begin to brown, approx. 2 minutes. Immediately deglaze the pan with the sherry vinegar (be careful of hot oil splattering when adding the vinegar), stir briskly, remove the pan from the heat and pour the vinaigrette directly over the salad. Toss and serve immediately.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!