Wok-Charred Squid Salad with Baby Spinach and Cashews

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Ingredients

1. 3/4 pound baby spinach or tatsoi (4 packed cups)
2. 2 Belgian endives, separated into spears
3. 1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings
4. 3 tablespoons chopped mint
5. 3 tablespoons chopped cilantro
6. 1/4 cup coarsely chopped toasted unsalted cashews
7. 2 tablespoons Sriracha chili sauce or other hot chili sauce
8. Salt
9. Vegetable oil, for stir-frying
10. 3 tablespoons fresh lime juice
11. Lime wedges, for serving

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.