Zucchini and Seafood Warm Salad

Steps

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1. 1
   Prepare the squid by leaving the skin on and cutting it into rings. Freeze any unused portions in a vacuum bag for later use.
   ▶ ≈1:13
2. 2
   Peel the shrimp starting from the third segment, remove the tail, gently separate the head, and devein using either a toothpick or butterfly method. Freeze shrimp heads for future stock.
   ▶ ≈1:33
3. 3
   Wash the zucchini and bring a pot of water with crushed ginger to a boil over medium heat.
   ▶ ≈2:28
4. 4
   Slice the zucchini into uniform rounds. Sprinkle salt over the zucchini slices to draw out moisture and let sit for about 10 minutes.
   ▶ ≈2:45
5. 5
   Slice the onion thinly and soak in ice water for about 25 minutes, gently massaging to reduce sharpness. Drain and set aside.
   ▶ ≈3:18
6. 6
   Cool the salted zucchini in ice water, then arrange on a flat plate and pat dry with paper towels.
   ▶ ≈3:51
7. 7
   Heat olive oil in a pan and pan-fry the zucchini slices with black pepper until both sides are golden and crispy.
   ▶ ≈4:04
8. 8
   Reduce heat to low and blanch the squid and shrimp in the ginger water until the squid turns white and the shrimp curls. Immediately transfer to ice water to cool.
   ▶ ≈4:59
9. 9
   Drain the cooled seafood and combine with the drained onion, cherry tomato pieces, and cilantro leaves.
   ▶ ≈5:26
10. 10
    In a glass jar, combine soy sauce, olive oil and vinegar (roughly 3 to 1 ratio), lemon juice, Dijon mustard, honey, and white pepper. Seal and shake vigorously until emulsified. Season with salt and black pepper.
    ▶ ≈6:01
11. 11
    Using clean, sanitized hands, gently toss the seafood mixture with the onion, tomato, and cilantro. Carefully fold in the pan-fried zucchini. If not serving immediately, do not add dressing yet to prevent sogginess.
    ▶ ≈6:44
12. 12
    Serve the salad over lettuce. Drizzle dressing just before eating. For bento-style portions, divide into containers and keep dressing in a separate small jar to add before eating.
    ▶ ≈7:10