This Thai Salad takes a perfectly grilled Beef steak and pairs it with a crunchy, fresh Asian set of ingredients before being topped with a complementary tart dressing.
Grilled Squid Salad
Grilled Squid Salad
When it comes to quick and easy grilling squid is an option that isn’t often thought of, but creates wonderful dishes such as this grilled squid salad.
The less you do with squid the better, over marinating can ruin the texture and overcooking can make rubbery, the best option as shown here is a quick marinade with a quick cook char.
The marinade shows hints of Asian flavors that add to the squid rather than overpowering it’s subtle flavors.
1 kg (2 pounds) squid tentacles
1/2 cup white wine vinegar
2 teaspoons extra virgin olive oil
1 tablespoon minced garlic
3 Chili (such as Birdseye), sliced
2 limes, juiced and zested
1/2 cup fresh coriander (cilantro), chopped
1 teaspoon cumin
salt and pepper, to taste
4 cups mixed salad leaves
1/2 red onion, sliced
1/4 cup fresh coriander (cilantro), chopped
1/2 cup lime dressing
1 chili sliced, for garnish
coriander (cilantro, for garnish)
Prepare the squid, clean, remove any cartilage then break down into your preferred serving size. Place the squid in a plastic bag.
Combine the white wine vinegar and extra virgin olive oil by lightly whisking. Seasoned the mixture with the minced garlic, red chilies, lime juice, lime zest, chopped coriander, cumin, salt, and pepper.
Pour the 2/3 of the marinade over the squid in the plastic bag, keeping 1/3 of it aside for later. Chill the marinading squid for two hours.
Tip: Don’t leave the squid in the marinade for more than four hours. The combination of the lime and vinegar can result in denaturing the squid, partially cooking it.
Combine the mixed leaf salad mix, red onion rings, and the coriander leaves.
Tip: Dress the salad just before serving so it doesn’t go soggy.
Preheat the grill so it is at a hot temperature at the end of the 2 hours of marinating.
Put the squid pieces directly over the coals, making sure that they run across the grill, not with it, to ensure they don’t fall through. Use reserved marinade to baste the squid as they start to char. Turn frequently. The squid is cooked when opaque all the way through. Depending on the heat of the grill and size of the squid this normally only takes 5 to 8 minutes.
Toss the salad in the dressing and place on the serving plate. Top with the squid, then garnish with the sliced chili and coriander. Serve immediately.