A dressing of only vinegar and chili oil ties this salad together.
Ingredients
4 Servings
Step 1
Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.
Step 2
Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
Step 3
Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.
When buying the cephalopod du jour, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean the squid, if it's not already. It's basically foolproof, needing little more than a hot grill, a drizzle of oil, and a squeeze of lemon. (Though it also belongs in this spicy, crispy, summery salad.)
How would you rate Squid Salad with Cucumber, Watercress, and Cilantro?
Leave a Review
Reviews (3)
Back to TopThis made for an interesting dinner salad. As for a pound of squid not being enough for four, I am dumbfounded as this easily made enough for six. Be sure to dry/drain squid well to ensure a good sear. Chili oil is quite spicy (I adore but my French husband preferred a little less spice). I chose to toss cooked squid in the spicy oil and then place on the salad, using a touch of truffle oil on the greens instead of tossing the chili oil on the entire greens mixture.
karapossum
Savannah, GA(kicking and screaming from the northeast)
7/10/2016
A nice light salad, maybe more for lunch rather than dinner. A pound of squid is not much for 4 people. A little chili oil goes a long way, and a tablespoon in this recipe is too much. I'd say maybe 1/2 tablespoon. Despite the spiciness the end product is a bit bland, so be sure to add that extra salt and pepper at the end. I did use arugula instead of watercress, so I'd get more flavor with the watercress perhaps.
gingeryarr
Oak Park, IL
10/30/2015
Visually striking, and takes very little effort for such an impressive looking salad. Great mix of textures and temperatures. This was my first time cooking squid at home, and will definitely make it again.
lschmidt
Portland, OR
7/7/2015
See Related Recipes and Cooking Tips
-
11 Ways to Use Cilantro
This leafy green herb can be a whole lot more than just a simple garnish. -
A Week of Entrée-Worthy Salads
Salad doesn't translate to light on flavor.
