Squid, Fried Plantain And Mango Salad

By á-174942

Ingredients

• MINT-SMOKED CHILE VINAIGRETTE:
• 2 cups peanut oil
• 2 green plantains peeled, and sliced very thin on a mandolin
• 8 whole squid skinned, cleaned
• Pure olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• 2 ripe mangoes peeled, diced
• 4 cups arugula leaves
• 1 red bell pepper seeded, diced
• 8 fresh mint leaves cut chiffonade
• 1/4 cup rice wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 teaspoon pureed canned chipotle pepper
• 1 tablespoon honey
• 1/4 cup fresh mint leaves cut chiffonade
• 2 tablespoons chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Heat the peanut oil in a large skillet over high heat to 375 degrees. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve.

Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.

Mint-Smoked Chile Vinaigrette: Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

This recipe yields 8 servings.