Wok-Charred Squid Salad with Baby Spinach and Cashews

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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 February 13, 2024
Wok-Charred Squid Salad with Baby Spinach and Cashews
Photo: © David Prince
Yield:
6
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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

  1. Arrange the baby spinach and endive spears in 6 individual salad bowls.

  2. In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.

  3. 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.

Originally appeared: July 2000

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