THAI SQUID CUCUMBER SALAD ENJOY DAN:

                  THAI SQUID CUCUMBER SALAD by CHEF DAN:

serves 4

INGREDIENTS:

2--teaspoons kosher salt +1/4-teaspoon salt

1-English cucumber, cut into pieces

1-carrot, peeled & shredded

1/2-onion, thinly sliced

1-pound cleaned squid

1-head Boston lettuce, torn into bite-size pieces

1/2-cup loosely packed fresh cilantro leaves

2-tablespoon dry roasted peanuts

DRESSING:

2-tablespoons sugar

2-tablespoons EACH fish sauce, & water

4-tablespoons Thai sweet chili sauce

1-tablespoon rice wine vinegar

DIRECTIONS:

1.   In a 4-quart saucepan, combine 3 quarts of water, & 2-tablespoon salt.

2.   Heat to boiling over high heat.

3.   Add salt to the cucumber, mix well and set aside in the frig for 15 minutes.

4.   Make the dressing by combining all the ingredients in a saucepan.

5.   Over medium heat cook until the dressing is slightly thickened.

6.   set aside & let cool in a salad bowl.

7.   Rise squid under cold running water.

8.   Slice the squid bodies crosswise into very thin rings.

9.   Cut tentacles into several pieces if large.

10  Add to boiling water & cook until tender & opaque, 30- 60 seconds.

11  Drain & add to a bowl.

12  Drain the saltwater from the cucumber.

13  Toss the cucumber, onion, & carrot; mix with the dressing.

14  Add squid & lettuce, toss until mixed & coated with dressing.

15  Top with peanuts & cilantro.

ENJOY DAN:                                COOK WITH SOUL EAT WITH PLEASURE!!