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Serves : 6
© David Prince

How to Make It

Step 1    

Arrange the baby spinach and endive spears in 6 individual salad bowls.

Step 2    

In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.

Step 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.

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