Grilled Squid Salad with Fresh Herbs and Ginger Dressing
This quick and easy Grilled Squid Salad features squid cooked quickly over high heat to give it a little char and aroma. It is then tossed with plenty of refreshing herbs, roasted nuts and dressing for more flavors and textures.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb cleaned and gutted squid
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 oz mint leaves, roughly chopped ((about 1 cup loosely packed))
- 0.75 oz other fresh herbs, roughly chopped ((I use perilla leaves, see Notes for other options))
- 1 small or medium green apple or 1 stalk of celery, diced ((about 1/2 cup diced apple or 1/3 cup diced celery))
- 2 tablespoons roasted peanuts, lightly crushed ((see Notes for substitutions))
- 3 tablespoons neutral-flavored vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce ((or replace with salt to taste))
- 1 teaspoon honey
- 1 1/2 teaspoons grated or finely minced ginger
- 1/4 teaspoon salt ((to taste))
- 1/8 teaspoon black pepper
Instructions
- 1
Heat your grill pan (or your outdoor grill) over medium to medium-high heat until it is very hot.
- 2
Pat the squid dry. Lay the squid body flat on a cutting board with the inside surface facing you. Use a sharp knife to score diagonal cuts in a crisscross pattern, about ½-¾ inch apart, on the inside surface. Be careful not to cut all the way through.
- 3
Toss the squid with ⅛ teaspoon salt and ⅛ teaspoon pepper.
- 4
Once the grill is very hot, oil the grates well. Increase the heat to medium-high or high, then add squid. Grill each side for 45-60 seconds or until just cooked through and lightly charred. Try not to overcook. Transfer to a clean cutting board.
- 5
Once the squid has cooled down slightly (enough to handle), slice into thin strips lengthwise, about ¼ inch thick.
- 6
In a large mixing bowl, add chopped herbs, sliced squid and diced green apple (or celery). Whisk together the ingredients for the dressing until well-combined, then drizzle over the salad. Toss gently.
- 7
Transfer the salad to serving plates. Sprinkle roasted nuts on top and serve right away.