Jeff Murphy incorporates squid into this spicy salad that also includes seasonal tomatoes, ginger, basil, fish sauce and homemade croutons.

 

 

Spicy Calamari Salad

Serves 4

 

Ingredients
1/2 cup fresh lime juice
1/3 cup Vietnamese fish sauce
1 tbsp brown sugar
1 clove of garlic, minced
1/2 tbsp fresh ginger, minced
1 small ghost chile minced
1/2 manzano chile, minced
1/4 cup cilantro, sliced
1/4 cup mint, sliced
1/4 cup basil, sliced
1/2 lb organic arugula, washed and dried
2 lbs calamari tubes and tentacles sliced into 1/2" rings
1 basket cherry tomatoes, halved

 

Directions

Mix, lime juice, fish sauce, brown sugar, garlic, ginger, ghost chili, manzano chili, cilantro, mint and basil into a large bowl. Add calamari and let marinate for 2 to 3 minutes. Heat a large sauté pan with a little oil (olive or vegetable). When the oil starts to smoke, add in the calamari mixture. Add in batches if necessary as you want calamari to sauté not steam. Cook for about 2 minutes then add the calamari to the large bowl of arugula. Keep about 1/2 cup of the marinade in the sauté pan and heat to a boil while adding in cherry tomatoes. Cook tomatoes for 2 minutes then add into the calamari bowl. Toss all ingredients. Top each serving with freshly made croutons (Optional).

 

Crouton Recipe
1 cups of any day old bread, quartered
½ tbsp dijon mustard
2 tbsp melted butter
¼ tsp black pepper
¼ tsp salt
½ tsp garlic, minced, salt

 

Toss all ingredients and toast on a baking pan in 350 degree oven for approximately 12 minute or until toasty and delicious.