If you're looking for an exotic way to impress your dinner guests, look no further than Mario Batali's Jellyfish Salad, the recipe Batali released during his interview for NPR's All Things Considered. Batali serves this dish at his restaurant, Babbo, in New York City, and states that if you're too squeamish to tackle the jellyfish tentacles, calamari can be substituted.
Jellyfish Salad with Golden Tomatoes, Opal Basil, and Arugula
1 pound salted jellyfish
4 1-inch slices peasant bread, grilled or tossed
2 tablespoons best quality extra-virgin olive oil for drizzling
1 pint yellow and red pear tomatoes, halved
10 opal basil leaves, finely shredded
1 bunch arugula
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Rinse the jellyfish under cold water. Remove and discard the tentacles, then cut the body into thin slices. Place the jellyfish slices in a large bowl.
Drizzle each bread slice with some of the olive oil.
Add the tomatoes, basil, and arugula to the bowl with the jellyfish. Add the vinegar, oil, salt, and pepper and toss well to coat evenly. Divide the salad among four chilled dinner plates and serve with a slice of bread.
* This recipe, and many more delightful delicacies, are featured in The Babbo Cookbook.
Photo Source: Fraser Lewry