Vietnamese Calamari Herb Salad

from Sunset magazine. A great way to use all those herbs growing in your garden--this salad uses 5 different herbs.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

Directions

1. In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.
2. In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews. Set aside.
3. In a 4-qt. pot about 10 inches in diameter, heat vegetable oil until it registers 360° on a candy thermometer.
4. While oil is heating, slice calamari tubes into 1/2-3/4" rings.
5. Put in a small bowl with tentacles. Set aside.
6. In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.
7. Drop the calamari pieces into the flour mixture, turning to coat well.
8. Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.
9. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.
10. Allow oil temperature to return to 360° between batches.
11. Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.
12. Toss gently just until coated.
13. Serve salad immediately, with remaining dressing on the side.