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Wok-Charred Squid Salad with Baby Spinach and Cashews

  • Servings: 6

Baby spinach offers a cool, smooth contrast to the heat of the chili sauce, the tang of the lime juice and the crispness of the toasted cashews.

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KEY: Summer, Stir-Frying, Father's Day, Mother's Day, Asian, Thai, Salads, Fast, Staff Favorites

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  • 3/4 pound baby spinach or tatsoi (4 packed cups)
  • 2 Belgian endives, separated into spears
  • 1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings
  • 3 tablespoons chopped mint
  • 3 tablespoons chopped cilantro
  • 1/4 cup coarsely chopped toasted unsalted cashews
  • 2 tablespoons Sriracha chili sauce or other hot chili sauce
  • Salt
  • Vegetable oil, for stir-frying
  • 3 tablespoons fresh lime juice
  • Lime wedges, for serving

How to make this recipe

  1. Arrange the baby spinach and endive spears in 6 individual salad bowls.
  2. In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.
  3. Heat a wok or skillet until hot. Add 1 tablespoon of oil and, when it begins to smoke, add one-third of the squid. Stir-fry over high heat for 10 seconds. Deglaze the skillet with 1 tablespoon of the lime juice and spoon the squid into 2 of the bowls. Repeat 2 more times with the remaining squid. Serve the salad at once, with the lime wedges.
Contributed By Photo © David Prince Published July 2000

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