![Wok-Charred Squid Salad with Baby Spinach and Cashews](https://cdn.statically.io/img/www.foodandwine.com/thmb/eMu9g4jyFKLf1FCM8GwaPpmU0Pk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/squid_cashew_salad-c8466c44017644a2b8d9ddfc95b26eb6.jpg)
Ingredients
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3/4 pound baby spinach or tatsoi (4 packed cups)
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2 Belgian endives, separated into spears
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1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings
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3 tablespoons chopped mint
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3 tablespoons chopped cilantro
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1/4 cup coarsely chopped toasted unsalted cashews
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2 tablespoons Sriracha chili sauce or other hot chili sauce
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Salt
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Vegetable oil, for stir-frying
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3 tablespoons fresh lime juice
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Lime wedges, for serving
Directions
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Arrange the baby spinach and endive spears in 6 individual salad bowls.
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In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.
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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.