Provided by Molly O'Neill
Categories weekday, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 14
Steps:
- Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
- Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 6 grams
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