SQUID SALAD WITH CUCUMBER, WATERCRESS, AND CILANTRO

SQUID SALAD WITH CUCUMBER, WATERCRESS, AND CILANTRO image

Categories Fish

Yield 4

Number Of Ingredients 8

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1 tablespoon vegetable oil, plus more for grill
1 pound squid (bodies and tentacles), cleaned
Kosher salt and freshly ground black pepper
2 tablespoons (or more) unseasoned rice vinegar
1 tablespoon (or more) chili oil
2 Persian cucumbers or 1 English hothouse cucumber, thinly sliced lengthwise
Â½ bunch watercress, thick stems trimmed (about 2 cups)
Â½ bunch cilantro, thick stems trimmed (about 1 cup)

Steps:

Prepare grill for medium-high heat; oil grate. Toss squid with 1 Tbsp. oil in a large bowl; season with salt and pepper. Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces. Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.