Calamari And Vegetable Salad - cooking recipe

Ingredients

1 can (1 1/2 oz) anchovy fillets, drained
2 cloves garlic, crushed
1/4 cup olive oil
1 tbsp chopped flat-leaf parsley
14 oz frozen breaded calamari rings
None None Vegetable oil, for deep-frying
3 large tomatoes, quartered
1 tbsp chopped fresh basil
1 medium green pepper, thinly sliced
1 medium avocado, coarsely chopped
1/2 small cucumber, thinly sliced
1/2 cup pitted black olives
1 tbsp white vinegar
4 large lettuce leaves, torn

Preparation

Place anchovy, half of the garlic, 1 tbsp of the olive oil and parsley in a small bowl. Let stand while preparing the salad.
Deep-fry calamari, in batches, in hot vegetable oil until golden brown. Drain on paper towels.
Place tomato, remaining garlic, basil, green pepper, avocado, cucumber and olives in large bowl. Drizzle with combined remaining oil and vinegar; toss well.
Place lettuce in serving bowl. Top with salad, calamari and anchovy mixture.