Squid and Rice Vermicelli Salad with Ginger-Garlic Dressing

This recipe was adapted from the Squid with Ginger-Garlic Sauce recipe from Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid.  We were originally going to follow the recipe as written and then I got the brilliant idea that rather than making the squid and then a random side dish, we should make the squid into a squid salad with some noodles.  I don't know.  It made sense in my head (and I contend that it would have made sense outside of my head too).  Anyway, it made sense, but it felt like the dish was missing something.  It was a nice and flavorful dish, not to mention light and healthy.  I just wished that there was something else to give the dish a little more texture and flavor.  Perhaps some fried shallots or peanuts for crunch?  Alex votes for peanuts.  I might have to agree with him.  The calamari itself had a ton of flavor, particularly given that it was basically just poached and tossed in a mixture of lime juice, s&p, and fresh herbs.  It also had a nice texture - a little chewy, but very tender.  The dressing (which was originally intended to be served with the calamari as a dipping sauce) had some serious kick to it.  I guess the jalapeno we threw in there was particularly fiery.  I find hot jalapenos to be much spicier than your average serrano chili and this one was HOT.  But I ate my plate full of salad and was left wanting more.  Not more calamari salad, but something else.  Something crunchy - perhaps a fritter of some sort or some prawn crackers.  Actually, I think if you served this salad with a plate of freshly fried prawn crackers that would be a fantastic meal.  Oh well.  Maybe next time!

Recipes after the jump!

Squid and Rice Vermicelli Salad with Ginger-Garlic Dressing

INGREDIENTS:

1 1/2 lbs cleaned squid

2-3 tbsp lime juice

1/4 cup cilantro, finely chopped

1/4 cup fresh mint, finely chopped

Ginger-Garlic Dressing (see below)

leaf lettuce

6 oz rice vermicelli, prepared according to package instructions and drained well

1 Persian cucumber (or 1/2 of an English cucumber), thinly sliced on the bias

1 lime, cut into quarters

s&p

Wash the squid thoroughly to remove any grit.  Slice squid into 1/4-inch wide rings.  Leave smaller tentacles whole or cut the larger ones in half.

Fill a large pot with water and bring to a boil.  Add squid and cook until tender, about 4-6 minutes.  Drain well, place in a bowl, and add the lime juice and s&p.  Toss to coat.  Add cilantro, mint, and 2 tbsp of the Ginger-Garlic Dressing.  Toss again.  Set aside.

Line a serving bowl with lettuce leaves.  Top with rice vermicelli and cucumber slices.  Drizzle with 2 tbsp Ginger-Garlic Dressing.  Add squid mixture.

Serve with remaining dressing.

Ginger-Garlic Dressing

Adapted from Hot, Sour, Salty, Sweet

By Jeffrey Alford and Naomi Duguid

 

INGREDIENTS:

2 tbsp ginger, peeled and minced

2 garlic cloves, minced

1/2 of a hot jalapeno chili or serano chili, finely chopped

1 tsp sugar

2-3 tbsp fish sauce (we only used 2 tbsp because our fish sauce is incredibly pungent)

3 tbsp lime juice

1-2 tbsp water

Crush ginger, garlic, chili and sugar in a mortar and pestle.  Add fish sauce, lime juice and water to taste.  Blend well.