Thai-style Squid Salad from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sa

Name: Thai-style Squid Salad from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sa
Ingredients: ½ onion; 1 bay leaf; Salt to taste; 1 cucumber, peeled, halved lengthwise, seeded, and sliced crosswise; 3 ripe plum tomatoes, cored, seeded, and cut into strips; 2 scallions, trimmed and thinly sliced on a sharp diagonal; ¼ cup (loosely packed) basil leaves, roughly torn; 1 pound cleaned squid; Juice of 2 limes; 1 lime, peeled in vertical strips and sectioned (optional); ¼ cup (loosely packed) cilantro leaves, roughly torn or separated into individual leaves; Cilantro sprigs, for garnish; ½ jalapeño pepper, trimmed and minced, or to taste; 1 teaspoon sugar; 1½ tablespoons rice wine vinegar

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With squid, you either have to cook it in a flash—for less than a minute—or else simmer or braise it slowly, for about forty-five minutes. This is a good example of the flash-cooking method,...

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Ingredients

½ onion
1 bay leaf
Salt to taste
1 cucumber, peeled, halved lengthwise, seeded, and sliced crosswise
3 ripe plum tomatoes, cored, seeded, and cut into strips
2 scallions, trimmed and thinly sliced on a sharp diagonal
¼ cup (loosely packed) basil leaves, roughly torn
1 pound cleaned squid
Juice of 2 limes
1 lime, peeled in vertical strips and sectioned (optional)
¼ cup (loosely packed) cilantro leaves, roughly torn or separated into individual leaves
Cilantro sprigs, for garnish
½ jalapeño pepper, trimmed and minced, or to taste
1 teaspoon sugar
1½ tablespoons rice wine vinegar