Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

Yield:
4 servings
Ingredients
  • 4 plum tomatoes, halved
  • 1/4 cup plus 1 tablespoon pure olive oil
  • Salt and freshly ground pepper, to taste
  • 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 frisee
  • Green Chile Vinaigrette, recipe follows
  • 6 fresh mint leaves, cut into chiffonade
  • GREEN CHILE VINAIGRETTE:
  • 1 poblano pepper, roasted, peeled and seeded
  • 4 cloves garlic, roasted
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 3/4 cup olive oil
  • 1 tablespoon honey
  • Salt and pepper, to taste
Directions
  • Preheat oven to 350 degrees F. 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 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.


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