Equipment
Ingredients
Seafood
- 400 g cleaned squid tubes, raw, whole
Salad Base
- 150 g baby arugula, washed and dried
- 100 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
Toasted Sesame Dressing
- 30 g toasted sesame seeds, lightly crushed or ground
- 30 ml tamari
- 30 ml rice vinegar, unseasoned
- 15 ml toasted sesame oil
- 15 ml honey
- 5 g fresh ginger, finely grated
Preparation Materials
- 2000 ml water
- 500 g ice
- 15 g salt
Nutrition (per serving)
Method
Prepare an ice bath by combining the ice and an equal amount of cold water in a large mixing bowl. Set aside.
Using a dedicated seafood cutting board to prevent cross-contamination, slice the raw squid tubes into 5 millimeter wide rings. Wash your hands and all surfaces thoroughly immediately after handling.
Bring the water and salt to a rolling boil (100°C/212°F) in a large pot.
Drop the squid rings into the boiling water and blanch for exactly 45 seconds. The squid is done when it turns opaque white and curls slightly.
Using a slotted spoon, immediately transfer the squid rings from the boiling water into the prepared ice bath to halt the cooking process. Leave submerged for 2 minutes, then drain well and pat completely dry with paper towels.
In a small mixing bowl, whisk together the crushed toasted sesame seeds, tamari, rice vinegar, toasted sesame oil, honey, and grated ginger until thoroughly emulsified.
In a large serving bowl, gently toss the baby arugula, halved cherry tomatoes, sliced red onion, and the thoroughly dried squid rings.
Drizzle the sesame dressing over the salad and gently toss to coat evenly. Serve immediately.
Chef's Notes
- Ensure the squid is patted entirely dry after the ice bath; any residual water will dilute the dressing and make the arugula soggy.
- Lightly toasting the sesame seeds in a dry pan for an extra minute before crushing them will dramatically elevate the nutty flavor profile of the dressing.
- For a more tender bite and professional presentation, you can lightly score the inside of the squid tubes in a crosshatch pattern before slicing.
- Tamari is used here to ensure the dish remains gluten-free, but standard soy sauce can be substituted if gluten is not a concern.
Storage
Refrigerator: 1 day — Store dressing, blanched squid, and vegetables in separate airtight containers. Do not store pre-dressed.
