Grilled Squid And Sweet Onion Salad

By á-170456

Ingredients

• ROASTED TOMATOES:
• 8 plum tomatoes halved
• 2 tablespoons pure olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• GRILLED SQUID:
• 16 whole squid cleaned
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• 2 large sweet onions - (Walla Walla, Vidalia) peeled, and sliced 1/4" thick
• GREEN CHILE VINAIGRETTE:
• 1 poblano pepper roasted, peeled, seeded and chopped
• 6 roasted garlic cloves
• 1/2 cup red wine vinegar
• 3/4 cup pure olive oil
• 1 tablespoon honey
• Salt to taste
• Freshly-ground black pepper to taste
• ASSEMBLY:
• 1 pound arugula
• 1 pound frisee
• Grilled Squid
• Grilled Onions
• Green Chile Vinaigrette
• Roasted Tomatoes
• 12 fresh mint leaves cut chiffonade

Details

Servings 8

Preparation

Step 1

Roasted Tomatoes: Preheat oven to 350 degrees. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.

Grilled Squid: Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.

Green Chile Vinaigrette: Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.

Assembly: Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.

This recipe yields 8 servings.