he tubwise body of the squid crosswise into 1/4\" rings
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
Wash, pat dry and cut salad leaves into bite-size pieces,
Cut open squid and place flat on a
Cut bodies of squid crosswise, making 1/2-inch
Combine squid with oil and lemon zest. Chill, covered, for at least 30 mins.
Meanwhile, arrange mixed greens, cucumber and cilantro on a platter.
To make sumac salt, use a mortar and pestle to crush fried shallots, salt, sumac and pepper.
Heat a grill plate over high heat. Cook squid for 1-2 mins, until golden and tender. Arrange over salad. Sprinkle with sumac salt and serve immediately with lime wedges.
cut squid into small squares.
blanch squid for 1 minute in boiling water.
plunge squid into cold water immediately.
prepare remaining ingredients for dressing.
mix with squid.
Serve on lettuce bed Chill before serving.
Combine flour, chili, salt and pepper. Add squid and toss to coat, shaking off excess.
Heat vegetable oil in a wok over medium-high heat. Working in batches, deep-fry squid until tender. Drain.
Combine mixed greens, pepper, cucumber, cilantro and olive oil in a large bowl and toss to combine. Top with warm squid and serve with lemon wedges.
Combine squid, oil, salt, chilies, garlic and oregano. Cover and chill for up to 1 hour.
Working in batches, cook squid on a heated, oiled grill plate (or grill) for about 5 mins, or until just tender.
Arrange tomatoes, mint, parsley, spinach and squid on serving plates. Drizzle with lemon juice and extra oil.
ut the body of each squid crosswise into 1 inch slices
Prepare squid by pulling off the tentacles
. Make the salad dressing (using ingredients
Mix the chili flakes, lime juice, soy sauce, and sugar together. Let stand for 15 minutes.
Heat the oil in a wok or skillet and over moderate heat, fry the garlic and onion for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lime mixture and continue to fry.
Add the greens and cook for 2 minutes more. Do not overcook since it toughens the squid.
Serve warm.
olks SEPARATELY. Sprinkle over the salad.
Mix the remaining 1
ork in pan.
Make salad; Line crispy tortillas with romaine
o taste.
Chill potato salad before serving, about 30 minutes
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
In a frying pan, pour the salad oil, add the almonds and noodles; stir fry until browned.
Drain on a paper towel.
In a large bowl, combine the noodle mixture, chicken, cabbage and onions.
Make a dressing with the salad oil, vinegar and sugar and mix into the salad.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth.
Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.