Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Thursday, August 11, 2016
Asian Squid Salad
For the dressing mix together the juice of one lime, a few tablespoons of rice wine vinegar, a few teaspoons of sesame oil, a tablespoon each of chili paste and sugar, and a teaspoon of salt. Cut the cooked squid into small pieces and combine with an ear of corn, four cups of chopped cabbage, a medium hot chopped pepper, some halved Sungold or cherry tomatoes, and a half a cup each of chopped mint, cilantro, and scallions.
Before serving toss with the dressing and a half a cup of finely chopped salted peanuts, add more rice vinegar and salt if needed.