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:

1. Combine all the dressing ingredients in a small bowl; set aside.

2. 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.

3. Place the grilled calamari in a mixing bowl. Stir the dressing and pour it over the calamari.

4. 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.

5. 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.