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WOK SEARED SPICY CALAMARI SALAD WITH TATSOI, SRIRACHA, LIME
AND TOASTED CASHEWS
Cliff Wharton
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Ingredients
1 pound calamari, cut into rings and tentacles
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped toasted cashew nuts
1 teaspoon sriracha sauce (Vietnamese hot paste)
1 cup tatsoi
1 head Belgian endive (more could be used, according to taste)
1 ounce olive oil
2 ounces lime juice
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Method
In a bowl, mix calamari, cilantro, mint, cashews, and sriracha sauce.
Season to taste and set aside.
Place the tatsoi and endive on your serving plate(s) and set aside.
Over high heat, heat olive oil until smoking. Add calamari mixture to the hot pan and stir-fry for 20 seconds. Add the lime juice and deglaze the pan. Remove from heat and pour the mixture over the greens.
Serves 4
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