For the dressing:

• 1 tablespoon fish sauce

• 1/3 cup water

• 1 stalk lemongrass, inner core finely chopped

• 3 kaffir lime leaves, chopped or 1 tablespoon lime zest

• 1 small onion, thinly sliced

• 5 teaspoons lime juice

• 1–5 red chili peppers, seeded and chopped (the more you use, the spicier it’ll be!)

For the salad:

• 1 pound calamari, cleaned

• 15–20 mint leaves, chopped

• 6–8 sprigs cilantro, chopped

• 1 green onion, thinly sliced

• Baby greens (optional)

Instructions:

This recipe features calamari grilled with a light vinaigrette.

• Combine all the dressing ingredients in a small bowl; set aside.
• Prepare a grill or broiler. Place the calamari on a broiler pan or in a grill basket and cook over high heat until tender, about 3 minutes per side. Let cool to room temperature.
• Place the grilled calamari in a mixing bowl. Stir the dressing and pour it over the calamari.
• If serving immediately, add the mint, cilantro, and green onions. Alternatively, allow the calamari to marinate for up to 1 hour before serving, and then add the additional ingredients.
• To serve: Use individual cups or bowls to help capture some of the wonderful dressing. Alternatively, mound the calamari mixture over a bed of baby greens and spoon additional dressing over the top.