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Grilled Squid & Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette
Adapted from Chef Bobby Flay

 

Yield: 4 appetizer portions

 

Roasted Tomatoes

  • 1 Tablespoon pure olive oil
  • 4 plum tomatoes, halved
  • Salt and pepper

Preheat oven to 350°F. Rub the tomatoes with olive oil and sprinkle with salt and pepper and place cut-side up on a baking sheet. Roast for 20-30 minutes, or until soft. Seed and dice the tomatoes.

Green Chile Vinaigrette

  • 1 poblano pepper, roasted, peeled and seeded
  • 4 roasted garlic cloves
  • 1/4 cup plus 2 Tablespoons red wine vinegar
  • 3/4 cup olive oil
  • 1 Tablespoon honey
  • Salt and pepper

Purée the poblano pepper and garlic with the vinegar in a blender. With the motor running, slowly add the oil until emulsified. Add the honey and salt and pepper to taste and pour into a squeeze bottle.

Squid

  • Green Chile Vinaigrette (see recipe)
  • Roasted Tomatoes (see recipe)
  • 5 whole squid, skinned and cleaned
  • 2 sweet onions, (Walla Walla, etc.) peeled and sliced 1/4-inch-thick
  • 1/4 cup olive oil
  • 1/2 pound arugula
  • 1/2 pound frisée
  • 6 fresh mint leaves, cut into chiffonade
  • Salt and freshly ground pepper

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

Combine the squid, arugula, frisée and onions in a large bowl. Toss with the vinaigrette and transfer to a medium serving platter and top with the tomatoes and mint.

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