Equipment
Ingredients
Seafood
- 400 g cleaned squid tubes, raw, whole
Salad Base
- 150 g baby arugula, washed and dried
- 100 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
Toasted Sesame Dressing
- 30 g toasted sesame seeds, lightly crushed or ground
- 30 ml tamari
- 30 ml rice vinegar, unseasoned
- 15 ml toasted sesame oil
- 15 ml honey
- 5 g fresh ginger, finely grated
Preparation Materials
- 2000 ml water
- 500 g ice
- 15 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 226 kcal
- Protein
- 19 g
- Carbohydrates
- 18 g
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 10 g
- Sodium
- 121 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 233 mg
- Potassium
- 482 mg
- Calcium
- 172 mg
- Iron
- 2.6 mg
- Magnesium
- 86 mg
- Phosphorus
- 298 mg
- Zinc
- 2.3 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.48 mg
- Niacin
- 2.8 mg
- Folate
- 50 mcg
- Water
- 118 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare an ice bath by combining the ice and an equal amount of cold water in a large mixing bowl. Set aside.
Using a dedicated seafood cutting board to prevent cross-contamination, slice the raw squid tubes into 5 millimeter wide rings. Wash your hands and all surfaces thoroughly immediately after handling.
Bring the water and salt to a rolling boil (100°C/212°F) in a large pot.
Drop the squid rings into the boiling water and blanch for exactly 45 seconds. The squid is done when it turns opaque white and curls slightly.
Using a slotted spoon, immediately transfer the squid rings from the boiling water into the prepared ice bath to halt the cooking process. Leave submerged for 2 minutes, then drain well and pat completely dry with paper towels.
In a small mixing bowl, whisk together the crushed toasted sesame seeds, tamari, rice vinegar, toasted sesame oil, honey, and grated ginger until thoroughly emulsified.
In a large serving bowl, gently toss the baby arugula, halved cherry tomatoes, sliced red onion, and the thoroughly dried squid rings.
Drizzle the sesame dressing over the salad and gently toss to coat evenly. Serve immediately.
Chef's Notes
- Ensure the squid is patted entirely dry after the ice bath; any residual water will dilute the dressing and make the arugula soggy.
- Lightly toasting the sesame seeds in a dry pan for an extra minute before crushing them will dramatically elevate the nutty flavor profile of the dressing.
- For a more tender bite and professional presentation, you can lightly score the inside of the squid tubes in a crosshatch pattern before slicing.
- Tamari is used here to ensure the dish remains gluten-free, but standard soy sauce can be substituted if gluten is not a concern.
Storage
Refrigerator: 1 day — Store dressing, blanched squid, and vegetables in separate airtight containers. Do not store pre-dressed.
Troubleshooting
Squid is tough, chewy, and rubbery
Cause: The squid was boiled for too long. Cephalopods must be cooked very quickly (under a minute) or slow-braised for hours.
Fix: Cannot be fixed
Prevention: Use a timer, prepare the ice bath in advance, and remove the squid immediately at the 45-second mark.
Salad is watery and dressing does not cling to leaves
Cause: The blanched squid or washed arugula was not dried completely.
Fix: Drain excess liquid from the bottom of the bowl and toss with an extra dash of sesame oil and rice vinegar.
Prevention: Use a salad spinner for the arugula and rigorously pat the cooled squid dry with highly absorbent paper towels.
Cultural Context
This dish represents a harmonious fusion of Mediterranean and East Asian culinary philosophies. The classic Mediterranean pairing of fresh seafood and peppery arugula is reimagined with a Japanese-inspired roasted sesame dressing, known as goma-dare. This cross-cultural approach highlights how umami-rich Asian condiments can seamlessly elevate fresh, simple produce.
