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Crispy Calamari Salad with Arugula, Fennel, and Lemon Sauce

Crispy Calamari Salad with Arugula, Fennel, and Lemon Sauce Recipe

  • 4 medium-sized lemons
  • 1 tablespoon sugar
  • ¼ teaspoon cayenne pepper or Tabasco
  • 1 egg yolk
  • 1 teaspoon salt
  • ½ cup extra virgin olive oil
  • ½ cup corn oil
  • 6 cups corn oil or grape seed oil
  • 1½ pounds calamari (cleaned by your fishmonger)
  • 10 ounces club soda
  • 2 cups all-purpose flour
  • 2 teaspoons salt, plus a pinch for sprinkling at the end
  • ½ teaspoon coarse-ground black pepper
  • ¼ teaspoon cayenne pepper or paprika
  • 1 fennel bulb, thinly sliced
  • 1 head arugula, washed and with stems removed
  • 10 fresh, ripe cherry tomatoes, halved
  • 1 cup Peppadew peppers (or peperoncini), quartered, plus 2 tablespoons juice
  • 2 tablespoons extra virgin olive oil
  • Juice of ½ lemon
  • Salt and coarse-ground black pepper to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 801kcal (40%)
Total Fat 69g (106%)
Saturated Fat 7g (37%)
Cholesterol 299mg (100%)
Total Carbohydrate 31g
Dietary Fiber 6g
Sugars 3g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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