Prep 30 mins
Cook 15 mins
from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs.
- 3⁄4 cup freshly squeezed lime juice (from 6 to 8 large limes)
- 2 tablespoons sugar
- 1⁄4 cup fish sauce
- 1 red jalapeno chile, and
- 1 green jalapeno chile, seeded and minced
- 2 cups loosely packed of fresh mint
- 2 cups fresh basil
- 2 cups fresh dill
- 2 cups flat leaf parsley
- 2 cups cilantro leaves
- 1⁄2 cup chopped red onion
- 1⁄2 cup sliced celery (1/4 in. thick)
- 1 cup whole salted cashews
- 4 cups vegetable oil
- 1 lb calamari, cleaned
- 1⁄2 cup all-purpose flour
- 1⁄2 cup rice flour
- 1 teaspoon kosher salt (or to taste)
- 1⁄4 teaspoon cayenne
- In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
- In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
- In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
- While oil is heating, slice calamari tubes into 1/2-3/4" rings.
- Put in a small bowl with tentacles. Set aside.
- In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
- Drop the calamari pieces into the flour mixture, turning to coat well.
- Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.
- Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.
- Allow oil temperature to return to 360° between batches.
- Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.
- Toss gently just until coated.
- Serve salad immediately, with remaining dressing on the side.