the reid

2 1/4 tsp salt
3 Tbsps. Asian fish sauce (nuoc nam)
3 Tbsps. fresh lime juice
1 Tbsp. sugar
1/4 tsp. crushed red pepper
1/2 small sweet onion, such as Vidalia or Walla Walla,
very thinly sliced
1 carrot, peeled and shredded
1 pound cleaned squid
1 large head Boston lettuce, torn into bite-size
pieces
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves

In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat
to
boiling over high heat. Meanwhile, in large bowl, combine fish sauce,
lime
juice, sugar, crushed red pepper, and remaining 1/4 teaspoon salt and
stir until
sugar has dissolved. Stir in onion and carrot. Rinse squid under cold
running
water. Slice squid bodies crosswise into very thin rings. Cut
tentacles into
several pieces if large. Add to boiling water and cook until tender
and opaque,
30 seconds to 1 minute. Drain and add to dressing in bowl. Add
lettuce, mint,
and cilantro; toss until mixed and coated with dressing.

Makes 4 servings.