Ingredients
- 1/2 cup rice vinegar*
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons light yellow miso*
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1 teaspoon hot chili oil*
- 1/2 cup vegetable oil
- 1chayote squash, peeled, cored, diced
- 1 head curly endive, thinly sliced
- 1 head radicchio, thinly sliced
- 1 1/3 cups sliced drained canned hearts of palm
- 1/3 cup chopped fresh mint
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- Vegetable oil (for frying)
- 2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings
- 1/2 cup flaked sweetened coconut
- 1 cup lightly salted roasted cashews
Directions
- Whisk first 7 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 cup vegetable oil.
- Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes. Drain; cool. Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.
- Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch. Using slotted spoon, transfer calamari to paper towels and drain.
- Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.
- *Available at Asian markets and some supermarkets nationwide.
