Squid Bread Salad with Smoked Chile Vinaigrette

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Rated 5 stars out of 5
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Total Time:
25 hr 26 min
Prep
20 min
Inactive
25 hr 0 min
Cook
6 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

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:

  • 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

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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Newest Ratings and Reviews

Read all 3 reviews

  • on July 20, 2008

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    I am a fan of Bobby's flavors so I was not hesitant to try this dish. The textures and bursts of flavor were a delicious "fourth of July" in our mouths. Thank you, Bobby and staff.

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  • on July 18, 2008

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    I just got back from NYC and had dinner at Bobby Flay's Mesa Grill --- It was Fabuluos!!! Go if you get the chance. Anyway, I was in the mood for more of his unique flavor combinations so I tried this recipe. It didn't disappoint. I added a little more of the chipotle to the vinagrette and also roasted a couple of ears of corn for some texture. As this was the only course, I plated it on a bed of baby arugula to give it more substance. Great, lite summer meal.

    people found this review Helpful.
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  • on August 14, 2005

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    We just made this dish tonight and it was excellent. Not very difficult to do if you have two people to make it. Wonderful flavor.

    people found this review Helpful.
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