Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers

Deselect All

Red Pepper-Mango Vinaigrette: 

1 large ripe mango, peeled, pitted and coarsely chopped

1 small roasted red pepper, peeled, seeded and chopped

Juice of 2 fresh limes

3 tablespoons coarsely chopped red onion

2 cloves garlic, coarsely chopped

1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like)

1/2 cup canola oil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro leaves

Honey, to taste

Salt and freshly ground pepper

Crispy Stone Crab and Squid Salad:

Peanut oil

1 1/2 cups rice flour

1 1/2 to 1 3/4 cups cold water

Salt and freshly ground black pepper

3/4 pound baby squid, cut into rings

1 1/2 pounds stone crab claws, meat removed and chopped

1/2 pound micro greens

1/4 pound watercress

1 head frisee

4 whole cherry peppers, jarred in vinegar, drained and thinly sliced

Cilantro leaves, for garnish

Chopped fresh mint, for garnish