Spicy Thai Squid Salad

This recipe is inspired by one I found on the New York Times Cooking website.  It was a hit at the last family dinner.  I served it as an appie, in shot glasses.  


To make eight “apple” servings

Ingredients:

1 lb        squid, cleaned and cut into rings

2 tbsp    grapeseed oil

Salt and pepper to taste

1 tbsp    lime juice

1/2 tsp   lime zest, finely grated

2 tsp      Asian fish sauce

1 small  shallot (or regular onion, or green   onion)

1             jalapeno pepper, seeded and finely minced

2 tbsp     cilantro, finely chopped

1/2         cucumber, medium diced
1/2         red pepper, medium diced
greens:  baby spinach and/or baby kale, or thinly sliced cabbage - place on the bottom

              chopped roasted peanuts or toasted almonds (optional)

Directions:
Rinse the squid under cool running water.  Drain and transfer them to a paper towel to dry completely.  Cut the bodies into 1/2-inch rings and halve the tentacles.

Place a large skillet over high heat.  Let the pan get very hot.  Add one tbsp oil to the skillet.  Season quid with salt, place in the pan and cook without moving for one minute.  Flip the squid and cook 30 seconds more.  Repeat with the remaining squid and oil.  Don't overcrowd the pan.

In a medium bowl, combine the cooked squid with the lime juice and zest, fish sauce, shallot, jalapeño and cilantro.  Let stand at room temperature for one hour (or refrigerate   for up to 1 day) then bring to room temperature before serving.

Filling the mason jars:  divide the ingredients  among the four jars
Start with the bottom layers:
Lime dressing; shallot or onion; cucumber; red pepper, squid rings, top with greens (spinach and/or baby kale)

Taste and adjust the seasoning if necessary.