Sauce Vierge goes with any kind of fish or seafood, hot or cold! And read the hint below, to see how versatile this recipe is. Enjoy!
You can if you want to, peel the tomato but I seldom do. Simply wash and quarter it and remove the ribs and seeds, reserving it for a stew or soup. Cut the rest of the tomato neatly into very small dice and set aside.
Heat a pan and add the coriander seeds and toast briefly until aromatic. Add the oil and allow to just-warm through then add the garlic paste, tomato dice and herbs. Immediately remove from the heat (the mixture should not become very hot or worse, cook!) and season to taste with the salt and pepper. Set aside to cool down to room temperature.
Splash a little of the extra oil over the calamari, season to taste with the salt and pepper and toss well to coat. Heat a griddle pan to high. Cook the calamari in batches for 1 – 2 minutes, tossing all the time until the rings turn opaque, no longer.
Place the cooked calamari in a glass or plastic dish and cover with clingfilm for 5 minutes. The steam that develops in the bowl will ensure succulent, tender calamari. Remove the cover and allow the calamari to cool down to room temperature.
Just before serving, line a platter with the lettuce leaves and arrange the calamari rings on top. Pour the calamari juices left in the bowl into the tomato mixture and taste. Adjust seasoning and then add lemon juice to taste. Stir the sauce then ladle over salad. Garnish and serve at once.
Serves 4 - 6 depending on the course: light meal or starter
This is a typical 'to suit yourself' dish. You can have more tomato dice and less oil, more or less garlic and herbs and even different herbs and a sharp chili or two. A word of caution though: only add the lemon juice right at the end, just before serving. It may turn the herbs in the sauce black and your family or guests suspicious ... and explanations are so tedious.