Quick sautéed squid and bacon salad with grated ginger and apple from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • soy sauce
  • arugula
  • fresh ginger
  • sesame oil
  • tahini
  • sherry vinegar
  • bacon
  • squid
  • green-skinned apples

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crandall57 on March 09, 2015

    Excellent and easy to prepare. Flavor combination is amazing.

  • beetlebug on August 19, 2013

    Since it's summer, I didn't want to buy arugula. Instead, I blanched chard and baby bok choy. I also chopped a bit of red cabbage for a crunchy note. It was all delicious with the bacon, squid and dressing.

  • JoanN on June 17, 2013

    Undercooked the bacon; over emulsified the vinaigrette (I forget how strong that Vitamix is). Still, simply outstanding. Serving for four was dinner for one (especially since ingredients would not hold up as leftovers). What an extraordinary combination of flavors. Except for user error, instructions were spot on.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.