Quick Grilled Squid Salad
If you can’t find squid at your grocer, this fresh seafood salad would be equally appealing made with shrimp. Peel and devein 1 lb. (500 g) medium shrimp, thread them onto skewers and grill or broil them until they turn pink and curl slightly.
- Juice of 2 limes
- 1/4 cup (1/3 oz./10 g) lightly packed fresh mint leaves
- 1/4 cup (1/3 oz./10 g) coarsely chopped fresh cilantro
- 2 red Thai chiles, seeded and minced
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1 lb. (500 g) cleaned squid, cut into bite-sized rings and tentacles
- Kosher salt and freshly ground pepper
- Lemon wedges for squeezing
Prepare a medium-hot fire in a grill.
In a bowl, whisk together the lime juice, mint, cilantro and chiles. Add 2 Tbs. of the olive oil in a thin stream, whisking constantly until the dressing is smooth. Set aside.
In a bowl, toss the squid with the remaining 2 Tbs. olive oil and season lightly with salt and pepper. Put the squid in a grill basket and grill, turning once, until opaque and lightly charred on the edges, about 1 minute per side.
Toss the squid with the dressing and serve hot or at room temperature, with the lemon wedges alongside. Serves 4 to 6.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012)