Mizuna is a peppery Japanese salad leaf which can be substituted for arugula. This salad is fresh, light and absolutely delicious!
For the dressing:
1 bunch fresh cilantro or mint, or a combination of both
1 garlic clove, peeled
1-2 tbs. fish sauce
1/2 tsp. sugar
1 green finger or jalapeño chili, seeded (optional)
1 lime
6 tbs. peanut oil
For the salad:
7 oz. mizuna or arugula leaves
1 small red onion
18 oz. (cleansed weight) baby squid
2-3 tbs. peanut oil, for cooking
Tear the salad leaves away from their stalks and place in a small food processor. Tip in the garlic, fish sauce, sugar and chili. Peel the lime and add the peeling, then process to a paste. Drizzle the oil into the funnel to emulsify. Scrape into a bowl to use later.
Arrange the salad leaves in a bowl or large plate. Peel the onion, cut it in half, then slice it into very thin half moons. Scatter these over the leaves.
Slice the squid into rings, leaving the tentacles whole. Heat the oil in a large pan and cook for a few minutes. Season and scatter over the leaves. Drizzle with the dressing to serve.
Serves 6
Cooking with Nigella 