Active Time

　　1 hr

　　Total Time

　　1 hr

　　Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

　　

Ingredients

Makes 4 main-course servings

　　1/4 cup fresh lime juice

　　2 1/2 tablespoons Asian fish sauce (preferably nam pla)

　　1 1/2 to 2 tablespoons sugar

　　1/2 teaspoon salt

　　1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds

　　2 tablespoons vegetable oil

　　1 1/2 lb medium squid (about 16), rinsed inside and out

　　2 carrots, halved crosswise

　　1 seedless cucumber (usually plastic-wrapped), halved crosswise

　　1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)

　　1 cup loosely packed fresh cilantro leaves

　　1 cup loosely packed fresh mint leaves

　　4 scallions, thinly sliced diagonally

　　1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)

　　Accompaniment: lime wedges

　　

Make dressing:

Step 1

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.

　　

Cut and cook squid:

Step 2

Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.

　　

Step 3

Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).

　　

Assemble salad:

Step 4

Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.

　　

Step 5

Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.