Crispy Calamari with Pesto Mayonnaise

SERVES 8

INGREDIENTS

FOR THE PESTO MAYONNAISE:

1 1/2 cups extra-virgin olive oil

4 cloves garlic

2 tbsp. lemon juice

1 tbsp. Dijon mustard

1 tsp. kosher salt

1 egg yolk

1 cup packed parsley

1 cup packed basil

1/4 cup toasted pine nuts

FOR THE CALAMARI:

Canola oil, for frying

1/3 cup Wondra flour

1/3 cup cornstarch

1/3 cup chickpea flour

1 lb. cleaned calamari, heads cut into 1/4″-wide rings

2 cups milk

1 cup cauliflower florets

1/2 cup canned chickpeas, drained and rinsed

2 tbsp. finely chopped preserved lemon rind (optional)

2 tbsp. finely chopped lemon segments

1 tbsp. kosher salt

1 tsp. Aleppo pepper or paprika

1/2 tsp. each ground cinnamon, ground cumin, ground ginger, sweet paprika, ground lime powder (optional), and ground black pepper

1/4 tsp. ground coriander

1/4 tsp. ground fennel seed

Mixed greens, for serving

INSTRUCTIONS

1. Make the pesto mayonnaise: Heat oil and garlic in a 1-qt. saucepan over low heat, and cook until garlic is soft, about 40 minutes; remove garlic, set aside, and let oil cool. In a medium bowl, whisk together lemon juice, mustard, salt, and yolk until smooth; slowly drizzle in cooled oil, whisking constantly, until sauce emulsifies into a smooth mayonnaise. Puree mayonnaise, reserved garlic, herbs, and nuts in a blender until smooth; transfer to a serving bowl and chill.

2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together Wondra, cornstarch, and chickpea flour in a bowl; set aside. Combine calamari, milk, cauliflower, and chickpeas in a another bowl; drain and transfer to flour mixture, tossing until coated. Working in batches, fry calamari, cauliflower, and chickpeas until golden brown and calamari is cooked through, about 2 minutes. Transfer to paper towels to drain, and then place in a large bowl and toss with lemon rind and segments, salt, Aleppo pepper, cinnamon, cumin, ginger, paprika, lime powder, black pepper, coriander, and fennel. Transfer to a large serving platter on top of mixed greens and serve with pesto mayonnaise on the side.

IF YOU MISSED...

Gwynn Griffith ~ Design in San Antonio

Chateau de Fleury

Connecticut Makeover

Beurre Blance

One Day Fixes

Gary McBournie ~ Design in Boston

Rhoda Burley Payne ~ Design on Lake Lotawana Missouri

Kay Douglass ~ Design in Buckhead

Design in Chicago's Bucktown

Cheddar Tomato Pie

David Easton ~ Design on Red Mountain

Thomas O'Brien ~ Design on Fifth Avenue

Martyn Lawrence Bullard ~ Regency Dahling

Betsy Brown ~ Design in Possum Bend

See you soon,

Teresa

xoxo

Saveur Magazine #140