Squid Salad Recipe

Clean and score

Rinse the squid under cold water. Separate the tubes from the tentacles. Remove the quill and innards from the tubes. Peel off the thin skin if desired. Pat dry with paper towels. Slice the tubes into 1/4-inch rings. If tentacles are large, cut them in half lengthwise.

Blanch and chill

Bring a medium pot of water to a rolling boil and add 1 tbs kosher salt. Add the squid rings and tentacles, stir once to separate, and boil just until opaque and firm — about 30–45 seconds for small squid, up to 1 minute for larger pieces. Do not overcook. Immediately transfer the squid to a bowl of ice water to stop cooking. Once chilled (about 2–3 minutes), drain thoroughly and pat dry. Refrigerate while finishing other components.

Prepare vegetables

Peel the cucumber lengthwise if skin is thick; slice thinly on the bias into half-moons or use a mandoline for 1/8-inch slices. Julienne the carrot into matchsticks about 2 inches long. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder flavor, then drain well. Thinly slice the scallions on the diagonal. If using microgreens or mitsuba, trim any tough stems.

Toast sesame seeds

In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and cool.

Whisk dressing

In a medium bowl combine rice vinegar, soy sauce, mirin, sesame oil, vegetable oil, granulated sugar, grated ginger, minced garlic, mustard, sesame paste (if using), lemon juice, salt, and pepper. Whisk vigorously until sugar dissolves and the dressing is emulsified. Taste and adjust: add up to 1 tsp more rice vinegar for acidity, 1/2 tsp more soy for saltiness, or a pinch more sugar for balance.

Combine drained squid, cucumber, carrot, red onion, and most of the scallions in a large mixing bowl.

Pour about two-thirds of the dressing over the salad and toss gently to coat. Let sit for 5–10 minutes in the refrigerator to allow flavors to marry. Taste and add more dressing as desired.

Transfer to a serving bowl or individual plates. Sprinkle toasted sesame seeds, remaining scallions, and microgreens on top. Serve chilled or at cool room temperature as a refreshing appetizer or side.