| Calamari & Pink Grapefruit Salad |
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with VPC Extra Virgin Olive Oil & VPC Cabernet Dressing
In a pan, add some VPC Extra Virgin Olive Oil and fry ½ the garlic, ½ the chili and all the onion. Add the fresh tomato and sweat the mixture down. Deglaze with a splash of VPC Cabernet Dressing (shake well before use). Cook gently until the dressing thickens. Segment the pink grapefruit and set aside. Squeeze the juice out of the remaining grapefruit and add to the dressing. In a hot pan, fry the remaining garlic and chili, then add the calamari. Cook until golden brown, then add some lemon juice to deglaze the pan. Place the calamari in a bowl and add the rocket, basil, pink grapefruit and tomato dressing. Mix well, season to taste and serve immediately.
Wine Suggestion: Fruity Sauvignon Blanc or Riesling.
Note: The salad should be served warm. Refrigerate the Cabernet Dressing after opening.
Serving Suggestion: Replace the calamari with chicken, salmon or tuna
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| Ingredients |
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Serves 2
VPC Extra Virgin Olive Oil
1 pink grapefruit
1 clove garlic, chopped
1 medium tube calamari, scored & sliced 1cm thick
1 chili, chopped
juice of 1 lemon
1 onion, chopped
wild rocket or endive lettuce
4 roma tomatoes
2 tablespoons chopped basil
VPC Cabernet Dressing
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