Wok-Charred Squid Salad with Baby Spinach and Cashews

Name: Wok-Charred Squid Salad with Baby Spinach and Cashews
Ingredients: 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

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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.

By Jeff Tunks

Updated on June 29, 2016

Wok-Charred Squid Salad with Baby Spinach and Cashews — Photo: © David Prince

Yield:

6

Ingredients

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

Directions

Arrange the baby spinach and endive spears in 6 individual salad bowls.
In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.
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.