Photo: Anna Pelzer
Fried Calamari Salad with Caperberries and Lemon Aioli
22 ingredients
30 min
4 for dinner or 8 for a first-course.
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Estimated Nutrition (whole recipe, rough)
917
Calories
28g
Protein
22g
Fat
158g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Calamari:
- 1 ½ lb. calamari
- 1/3 cup cornstarch
- 1/3 cup flour
- 1/3 cup corn meal
- 1 tsp. garlic powder
- ½ tsp. cayenne pepper
- 1 ½ tsp. salt
- ½ tsp. pepper
- Oil for Frying
- For the Aioli:
- 3 egg yolks
- 1 clove garlic
- 2 dashes cayenne pepper
- ¾ cup oil
- 1 lemon, zested and juiced
- For the Salad:
- 2 bunches watercress
- 1 bunch basil leaves
- ½ small red onion, sliced
- 1 pint cherry tomatoes, halved
- 7 oz. jar caperbarries, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes