Battered fried vegetables and seafood, along with tomatoes, olives and artichokes, provide the crunch in this salad. A good vinaigrette pulls it all together.
1 cup flour
1 tsp. cornstarch
1 cup ice water
2 cups panko crumbs
2 red peppers, sliced
2 cups broccoli florets
2 cups carrots, sliced
1 lb. calamari rings
1 lb. shrimp, peeled, tail-on
8 cups romaine lettuce, shredded
8 cups iceberg lettuce, shredded
Red wine vinaigrette, as needed
16 oz. marinated artichoke hearts, drained
1⁄2 cup green olives
1⁄2 cup black olives
2 cups cherry tomatoes, halved
- In a small bowl, mix together flour and cornstarch. Beat in egg and water until just combined and season to taste. Place panko crumbs in a separate bowl.
- Dip red pepper slices, broccoli florets and carrots in batter and then in panko crumbs; deep fry until golden brown. Repeat process with calamari and shrimp and drain well.
- Per order: In a bowl, toss shredded romaine and iceberg lettuces with red wine vinaigrette, to coat lightly. Arrange fried calamari, shrimp and vegetables on top of the lettuce and garnish with artichoke hearts, olives and cherry tomatoes. Serve additional vinaigrette on the side.