From: Chef Richard Sederholt, Scottsdale Plaza Resort, Scottsdale, AZ. Yield: 2 servings. CALAMARI:2 cups vegetable oil, for frying1/2 cup all-purpose flour 1 tsp. corn starch pinch of kosher salt pinch of black pepper 6 oz. calamari, cleaned and cut into rings VINAIGRETTE: 1 Sunkist Honey Mandarin Orange, peeled 1 clove fresh garlic 1 shallot, peeled 3 fresh basil leaves 1/2 tsp. honey 1/4 cup rice wine vinegar 1 cup cottonseed oil to taste, salt and black pepper SALAD: 4 cups assorted ...
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