Instructions: In a bowl, mix together juice, fish sauce, sugar, garlic, ginger, chiles, mint and basil. Add the calamari and marinate for only 30 seconds. Take the calamari out of the marinade and add to a very hot skillet, lightly oiled. Toss calamari quickly around and cook only 2 to 3 minutes until done. Cook in two batches. Remove calamari and place on top of the arugula.

In the same hot skillet, add the tomatoes and 1/3 cup of the marinade. Bring to a boil then add to salad and mix well. Check for seasoning and serve.

For Plating: Serve in the large salad bowl with small side plates. Garnish with croutons.

This recipe yields 4 servings.

Suggested Wine: Egerie, Champagne Brut, Pannier, 1990

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