Chef Alejandra Schrader Shares Summer Salad Recipe
Refreshing and hydrating for those hot summer evenings
Chef Alejandra Schrader, who appeared at the 2013 Food & Wine Palm Desert, shares a summer salad recipe to make at home.
Chef Alejandra Schrader, who participated in Food & Wine Palm Desert in March, is back to lighten your summer and provide readers with an inviting summer salad.
She just completed a cooking demonstration during “Taste of Chicago”, and on her Facebook page she has noted an upcoming trip to Peru to share her cooking and learn from local chefs and cooks.
- See related story: Chef Alejandra Schrader Flexes her Mussels
Here is her Calamari and Watermelon Salad with Fresh Herbs.
To make calamari noodles: cut each calamari tube lengthwise in ¼-inch strips. Season and sauté for just a couple of minutes!
Calamari packs a good amount of protein (4.4 grams per ounce) and is also rich in vitamin B, zinc, phosphorous, etc.
Watermelon is refreshing and hydrating! It is rich in vitamins A and D. Its sweet flavor and crisp texture really adds a twist to any salad.
Calamari and Watermelon Salad with Fresh Herbs
by Chef Alejandra Schrader
Yield: 6 servings
• ¼ cup fresh lime juice
• 2 tablespoon seasoned rice vinegar
• 1 tablespoon honey
• ¼ cup toasted sesame oil
• 1 teaspoon Asian chili paste (or Sriracha sauce)
• 1 teaspoon lime zest
• 1 tablespoon soy sauce
• Coarse sea salt
• Freshly ground pepper
• 1 tablespoon grape seed oil
• 1 pound calamari, cleaned
• ¼ cup fresh cilantro leaves, packed
• ¼ cup fresh mint leaves, packed
• ¼ cup scallions, thinly sliced, packed
• 1 small seedless watermelon, rind removed, cut into thin slices (approx. ¼-inch)
• Lime wedges
In a small bowl, whisk together lime juice, rice vinegar, honey, toasted sesame oil, chili paste, lime zest, and soy sauce. Season with salt and pepper.
Cut calamari tubes lengthwise into ¼” strips; cut tentacles in segments. season with salt and pepper. Heat grape seed oil in a large sauté pan over medium-high heat. Add calamari and sauté for 1-2 minutes, until calamari turns opaque. Work in batches, if necessary, to avoid overcrowding the pan. Transfer to a platter and set aside.
As you’re getting ready to serve, combine together cilantro, mint, and scallions in a bowl. Drizzle with half of the dressing and toss to coat.
Place watermelon slices on a serving platter and top with calamari noodles. Arrange herb salad above the calamari then drizzle with additional dressing, to taste. Serve with a lime wedge.
For more healthy recipes, visit Chef Alejandra Schrader’s website: www.alejandraschrader.com