Squid Salad with Cucumber, Watercress, and Cilantro

By LRay

Bon Appetit, June 2015, Page 94.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Ingredients

• 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
• 1/2 bunch watercress, thick stems trimmed (about 2 cups)
• 1/2 bunch cilantro, thick stems trimmed (about 1 cup)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.