Ingredients (serves 4)
2 lbs squid (tubes and tentacles washed and cleaned)
1 jalapeño (deseeded and cut into rings)
3 sweet chili peppers (deseeded and cut into rings)
1/2 bunch cilantro (chopped)
1.5 c snow peas (sliced thin)
1 lemon (juice and zest)
1/2 shallot (minced)
1 c olive oil
2 Tbsp rice wine vinegar
1 Tbsp chili sauce
1 Tbsp sesame oil
2 scallions (sliced thin)
2 Tbsp sherry vinegar
20 oz tatsoi (salad green)
1/2 c sugar
1/2 c water
1 carrot (sliced thin and cut lengthwise)
1 Tbsp fresh grated ginger
Salt and pepper to taste
Begin by heating up your grill. Brush the squid with olive oil and sprinkle with salt and pepper. Grill for one minute on each side.
Remove it from the grill and allow to cool for 10 minutes while you make your marinade/dressing. Mix together the rest of the olive oil, lemon juice and zest, sesame oil, chili sauce, shallot, ginger, rice vinegar, and cilantro.
Use half of that to marinate the squid and reserve half to dress the salad. While the squid marinates, you can bring to a boil the half-cup of sugar and half-cup of water. When it boils, pour it over the thinly sliced chilies. Allow them to steep in that liquid for 15 minutes. Strain the liquid back in the pot and reduce it over medium heat to a syrup-like consistency. When that consistency is achieved, cool the syrup then mix it back into the chilies along with the sherry vinegar.
At this point, you will cut the marinated squid into rings and toss the squid together in a bowl with the veggies and tatsoi, with some of the dressing not used to marinate the squid. Garnish with scallion and the pickled chilies.