Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.
Recipe information
Total Time
1 hr
Yield
Makes 4 main-course servings
Ingredients
Preparation
Make dressing:
Step 1
Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.
Cut and cook squid:
Step 2
Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.
Step 3
Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).
Assemble salad:
Step 4
Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
Step 5
Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.
