Grilled Squid Salad
By Chef John Ash, Fetzer Vineyards,
Participant: Cooking for Solutions
In cooking squid,
there is no in-between. Either you cook them very briefly or
else simmer for a long time. Anything in-between results in
a tough, chewy and thoroughly inedible dish! In this recipe,
I'm doing a fast cook method. The recipe can also be done under
a hot broiler if you don't want to fire up the grill, but the
smoky flavor and char from the grill add delicious flavor. I
love serving this salad in little Chinese "to go"
boxes with chop sticks.
(use organic when possible)
lb. Baby Squid (cleaned and skinned)
Kosher or Sea Salt
Freshly Ground Pepper
6 oz. lg. Shiitake Mushrooms (stems discarded)
2 oz. Rice Noodles (very thin - often labeled "vermicelli")
1 1/2 cup Toasted Sesame Oil
1 English Cucumber (seeded and sliced at an angle)
3/4 cup Carrots (cut in fine julienne or slices)
2 cup Green or Napa Cabbage (very finely sliced)
1 large Mango (peeled, seeded and cut into large dice)
1/2 cup Daikon (or other savory sprouts)
1/3 cup Cilantro Leaves (lightly packed)
1/4 cup Tender Mint Leaves (lightly packed)
1. Separate the squid bodies from the tentacles,
rinse under cold water and pat dry. Toss bodies and tentacles
separately with olive oil and a generous sprinkling of salt
and pepper. Grill bodies and tentacles over a hot grill for
a minute or so on each side or until they puff and take on just
a little color. Tentacles will take slightly longer than the
Cut bodies into rings or 1-inch pieces and tentacles into bite-size
pieces and toss with half the dressing and set aside. Brush
mushrooms with olive oil, season with salt and pepper and quickly
grill. Cut in thick slices and add to squid.
Meanwhile, soak noodles in hot water for 15 minutes
or until softened. Drain, throw onto a cutting board in a tangle
and chop a couple of times. Toss with drops of sesame oil. Combine
noodles, squid mixture, cucumber, carrots, cabbage, mango and
sprouts. Place in "to go" boxes or arrange attractively
on small plates, drizzled with remaining dressing and topped
with cilantro and mint leaves.
(Makes about 1 cup)
1/2 cup Fresh Lime Juice
4 tbls. Asian Fish Sauce
l tspn. Fresh Red Chile (minced, or to taste)
2 tspn. Garlic (finely minced)
1 tbls. Rice Vinegar
5 tbls. Sugar (or to taste)
l tbls. Cilantro Leaves (coarsely chopped)
Combine all ingredients and stir until sugar is dissolved. Let
stand at least 30 minutes before serving for flavors to develop.
Adjust salt/sweet/tart/hot flavors to your taste.
Watch recommends Squid from all sources.