You will need:
1 lb squid, cleaned, tentacles reserved for another use
1⁄2 Tbsp peanut or canola oil
Salt and black pepper to taste
Juice of 1 lime
1 Tbsp fish sauce
1 Tbsp sugar
1⁄2 Tbsp chili garlic sauce (preferably sambal oelek)
4 cups watercress (Watercress isn't always easy to find. Baby arugula, or even a few handfuls of basil leaves, can easily take its place here.)
1 small cucumber, peeled, seeded, and cut into matchsticks
1 medium tomato, chopped
1⁄2 red onion, very thinly sliced
1⁄4 cup roasted peanuts
HOW TO MAKE IT:
Preheat a grill.
Toss the squid bodies with the oil, and generously season with salt and lots of black pepper.
When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.
Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.
Slice the grilled squid into 1⁄2" rings.
In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing.
Divide the salad among 4 plates.
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