We discovered this wonderful site, Holy Basil.  Not only does will this site make you hungry visually, but, I can say that the recipes are amazing.  I am always looking for new recipes to try out in the kitchen, ones that are easy for weekday cooking and do not involve pasta!  Christine is doing this wonderful series, the ” weekly salad” and all of the salads sound wonderful.  She seems to be switching off weekly between “French” and “Asian”.  We decided to go with something completely different from what we usually cook, a Calamari Salad.

The recipe is very simple, the most work involved is prepping the veggies.  The calamari cooks up within a minute and then you have a complete meal.  I could not find the Thai peppers so I did substitute with a jalapeno pepper;  which, gave it a lot of kick and bite.  The lime juice cooled the spiciness down and the sugar rounded it into a really great sweet and savory flavor, that lingered for the right amount of time on your tongue.  You will not be bored with this salad as there is a lot going on with it;  crispiness of the veggies, coolness of the cilantro and the calamari was not chewy at all due to the quick cooking.

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Calamari Salad

** Holy Basil – 2 servings

Ingredients:

Dressing:

  • 2 red chilies (Thai bird)
  • 1 garlic clove
  • juice of 1 large lime
  • 2 Tbl. sugar (+ more to taste)
  • 2 Tbl. fish sauce
  • 1/4 cup water

Salad:

  • 1 lb (500 g) cleaned small squid (calamari), tentacles left whole and body cut into 1/2 inch (1.5 cm) rings, drained and patted dry
  • 1/2 large English cucumber, de-seeded and cut into thin, 2-inch (5cm) julienned strips
  • 1 medium-sized red bell pepper, de-seeded and cut into thin, 2-inch (5cm) julienned strips
  • cilantro
  • white sesame seeds, for garnish
  • cooking oil

How To:

Dressing:

  1. Make your dressing by smashing the chilies and garlic in a mortar and pestle. Add the sugar, lime, fish sauce and water.
  2. Mix thoroughly to dissolve all the sugar.
  3. Taste and add more sugar/fish sauce/lime according to your preference.
  4. Set aside.

How To – Salad:

  1. Add oil to your wok or skillet and turn the heat to high.
  2. Quickly fry and sear the calamari for about 45 seconds (not more than a minute).
  3. Remove from heat and toss with the rest of the ingredients, along with the dressing.
  4. Serve.
  5. Eat.
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