INGREDIENTS

  • 500 g baby squid (with tentacles) cleaned
  • 50 g coconut oil
  • 2 heads baby cos lettuce
  • Himalayan Sea salt
  • Ground black pepper
  • 8 salad onions slivered
  • 1 English cucumber thinly sliced
  • 4 limes
  • 2 t wasabi paste
  • ¼ cup olive oil
  • 3 T rice-wine vinegar

FOR THE VINIAGRETTE, WHISK TOGETHER

  • 4 limes
  • 2 t wasabi paste
  • ¼ cup coconut oil
  • 3 T rice-wine vinegar

COOKING INSTRUCTIONS

Separate the tentacles from the tubes of baby squid. In a pan over a high heat, heat the coconut oil, then flash-fry both the tubes and tentacles until tender.

Tear each head of lettuce in half and top with the squid. Season to taste and serve with the salad onion slivers and cucumber slices drenched in the lime-and-wasabi vinaigrette.

Cook’s note: To clean the squid, hold firmly and gently remove the head from the body, being careful not to pierce the ink sack. The innards should come away with the head.

Cut the tentacles away from the head below the eyes and discard the eyes. Pull out the clear, plastic-looking cartilage from the top of the body and pull off the outer skin. Rinse well and drain.