Squid Bread Salad with Smoked Chile Vinaigrette

Total Time:
25 hr 26 min
Prep:
20 min
Inactive:
25 hr
Cook:
6 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 -pound medium-sized squid, tentacles included, cleaned
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 loaf day-old Italian bread, cut into 1-inch thick slices
  • 2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
  • 1/4 cup chopped fresh Italian parsley leaves
  • Smoked Chile Vinaigrette, recipe follows
  • 1/4 cup fresh mint leaves, torn
  • Red wine vinegar, for drizzling, optional
  • Smoked Chile-Mint Vinaigrette:
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 1 tablespoon honey
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground pepper
  • 3/4 cup olive oil or canola oil
  • 2 tablespoons finely chopped fresh mint leaves
Directions

Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.

Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.

Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.

Smoked Chile-Mint Vinaigrette:

Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.


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