Grilled Squid And Sweet Onion Salad With Roasted Tomatoes

By á-174942

Ingredients

• GREEN CHILE VINAIGRETTE:
• 4 plum tomatoes halved
• 1/4 cup pure olive oil plus
• 1 tablespoon pure olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 5 whole squid skinned, cleaned
• 2 sweet onions - (Walla Walla etc.) peeled, and sliced 1/4" thick
• 1/4 cup olive oil
• 1/2 pound arugula
• 1/2 pound frisee
• 6 fresh mint leaves cut chiffonade
• 1 poblano pepper roasted, peeled, and seeded
• 4 garlic cloves roasted
• 1/4 cup red wine vinegar plus
• 2 tablespoons red wine vinegar
• 3/4 cup olive oil
• 1 tablespoon honey
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Rub tomatoes with 1 tablespoon olive oil, sprinkle with salt and pepper and place cut-side up on a baking sheet. Roast for 20 to 30 minutes, or until soft, then seed and dice.

Preheat grill or grill pan. Brush squid and onions with remaining olive oil and season with salt and pepper. Grill squid on each side for 2 to 3 minutes. Cut into 1-inch pieces. Grill onions on both sides until just tender, then chop coarsely.

Combine squid, arugula, frisee and onions in a large serving bowl. Toss with Green Chile Vinaigrette and top with roasted tomatoes and mint.

Green Chile Vinaigrette: Puree poblano and garlic with vinegar in a blender. With motor running, slowly add oil until emulsified. Add honey and salt and pepper to taste and pour into a squeeze bottle to dress salad.

This recipe yields 4 servings.