Wood Fired Calamari Salad

Wood Fired Calamari Salad

Stolen with permission from Executive Chef Josiah Citrin of Caché Restaurant and Lounge, this delicious recipe couldn’t be easier! Caché specializes in contemporary American cuisine styled with a French accent and is a casual but upscale restaurant, in an expansive garden setting, just a few blocks from the Santa Monica beach.
Citrin, a prominent local chef and restaurateur, chose 26-year-old Nyesha Arrington as Caché’s Chef de Cuisine after working with her at two of his Los Angeles restaurants, (Lemon Moon and Mélisse) and their shared affinity for fresh seasonal produce is reflected in the market-based menus - Nyesha is even growing her own herbs in Caché’s garden.
The bar lounge has an emphasis on Farmers’ Market products and features Mason Jars filled with eclectic ingredients such as Duck Confit; Eggplant-Olive Tapenade; Mason Jar Marinated Market Vegetables and Smoked Salmon Potato Salad.
Signature dishes in the restaurant include Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad and Ahi Tuna Tartare with Avocado, Lime-Ginger Vinaigrette. Two sizes of either a Charcuterie with savory garnishes or artisanal Cheese Platter with honeycomb, sweet onion marmalade and candied walnuts are designed to share. Entrees include a perfectly tender Kurobota Pork Chop, Pineapple Chutney and Mint; Tea-Smoked Ahi Tuna, Marinated Eggplant, Lemon and Rosemary.
About the chef: Executive Chef Josiah Citrin is also the Chef/owner of the acclaimed Mélisse Restaurant, which has received many prestigious awards including a coveted Two Stars from the Michelin Guide, Four Stars from Mobil Travel Guide, among the Top 40 Restaurants in the U.S. from Gayot.com 2008, Wine Spectator Best Award of Excellence (2001-2008), and #1 Restaurant for Food in Los Angeles from Zagat Guide, which the restaurant has garnered for the past four years. “Caché is less formal than Mélisse,” he explained. “I wanted to create a restaurant with great food and service in a wonderful outdoor location. This is the kind of place where I like to unwind and relax.”
Josiah frequents the weekly Farmers’ Market in Santa Monica, where he inspects and procures the produce himself, establishing a long-standing rapport with the various farmers from Los Angeles’ outlying regions, and even hosting a bi-annual dinner at his restaurant in their honor. He also participates in many cooking and charitable events each year, including the Wolfgang Puck Cancer Society Event, Planned Parenthood, Special Olympics, Cystic Fibrosis and Cure Autism Now.

Caché Restaurant and Lounge
3110 Main Street
Santa Monica, California 90405
310 399 4800

Wood Fired Calamari Salad is served at Caché for $13.

This recipe makes 4 restaurant servings.

Wood Fired Calamari Salad Ingredients:
12 oz large squid, cleaned, well-dried and scored with knife
1 clove garlic, chopped
½ shallot, finely diced
2 Roma tomatoes, peeled, seeded and diced
2 tablespoon chicken stock
1 teaspoon fresh oregano, roughly chopped
1 teaspoon fresh parsley, roughly chopped
6 lemon segments, pith removed and diced
1 tablespoon extra virgin olive oil
1 tablespoon canola oil
Salt and pepper for seasoning

Steal This Recipe® Step by Step Instructions:
Heat a large sauté pan on high heat (on a wood fired stove, or a regular stove).
When hot, add the canola oil. 
Add the squid and sauté until golden, and season lightly with salt & pepper. 
Add garlic and shallots and continue to cook for 1 minute. 
Add the diced tomato, chopped lemon and herbs and mix to combine. 
Add the extra virgin olive oil, taste for seasoning. 
Divide into 4 portions on warmed plates and serve hot.