- 2 cups buttermilk
- 2 cups all purpose flour
- 4 cups vegetable oil (for frying)
- 1 pound cleaned calamari (squid), bodies cut into 1/2-inch-wide rings, tentacles left intact
- 5 ounces mixed baby greens
- Leek Dressing
- 2 plum tomatoes, seeded, chopped
- Pour buttermilk into large bowl. Place flour in another large bowl. Season flour with salt and pepper. Pour vegetable oil into heavy large saucepan. Heat to 375°F. Working in batches, dip calamari pieces into buttermilk, turning to coat. Remove from buttermilk and dredge in flour, shaking off excess. Carefully add calamari to saucepan. Fry until golden brown, about 1 minute. Using slotted spoon, transfer to paper towels; drain. Repeat with remaining calamari, buttermilk and flour.
- Divide greens among 4 plates. Place calamari atop greens, dividing equally. Spoon Leek Dressing over salads. Garnish with chopped tomatoes; serve.