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Monday, October 13, 2008

Salad Daze: Zaré at Fly Trap's Octopus and Calamari Salad

Posted By on Mon, Oct 13, 2008 at 11:05 AM

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Delicacies of the sea highlight this Octopus and Calamari Salad by Chef Hoss Zaré of Zaré at Fly Trap. There might be just a little bit more preparation than average involved to make his lemon confit dressing for the first time. But the reward is in the flavor, versatile enough to appear on just about any salad you imagineer at home. —Tamara Palmer

Octopus and Calamari Salad with Lemon Confit Dressing

By Chef Hoss Zaré, Zaré at Fly Trap

Serves Eight



10 lemons

10 lemon thyme sprigs

3 1/2 cups extra virgin olive oil

1/2 cup chopped shallots

2 cloves garlic, minced

Salt and pepper to taste

10 pieces aluminum foil (10” x 10”)


Preheat oven to 350 degrees F. Wrap each lemon with one lemon thyme sprig in one piece aluminum foil. Place wrapped lemons on a baking sheet and bake for 35 minutes. Remove lemons from oven and let cool on wire rack. Unwrap lemons and cut in half. Scoop pulp from lemons into a large bowl with a large spoon and discard skins. Mash pulp with a fork or spoon and strain through a sieve.

In a mixing bowl, combine strained lemon pulp, shallots, garlic and a bit of salt and pepper. Drizzle olive oil into mixture while whisking to create and emulsified vinaigrette. Taste and season as desired.



1 red bell pepper, roasted and julienned

1 yellow pepper, roasted and julienned

1/4 lb borlotti beans

4 frisée heads, washed and pulled apart

1/4 lb baby arugula

1 lb baby calamari, cleaned and cut into half-inch rings, tentacles intact

1 lb baby octopus, cleaned and trimmed into bite size pieces, tentacles intact

2 cups white wine

1 T pink peppercorn

4 sprigs tarragon

4 bay leaves

1 whole shallots, sliced


In a large pot, bring 4 cups water, white wine, pink peppercorn, bay leaves and shallots to a boil. Reduce heat to a simmer, add octopus and poach for 30 minutes until tender. Meanwhile, cook borlotti beans according to package directions until al dente. Let cool. As beans and octopus cook, season calamari with salt and pepper.

Heat 2 T oil in sauté pan over high heat. When oil is about to smoke, add calamari and sauté for 15 seconds until tender. Set aside. When calamari, octopus and beans are still warm, toss with remaining ingredients and dressing until evenly mixed.

Arrange on eight salad plates and serve immediately.

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Tamara Palmer


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