Squid, Fried Plantain and Mango Salad with Fresh Mint & Smoked Chile Vinaigrette

Total Time:
40 min
20 min
20 min

8 servings

  • 2 cups peanut oil
  • 2 green plantains, peeled and sliced very thin on a mandolin
  • 8 whole squid, skinned and cleaned
  • Pure olive oil
  • Salt and pepper
  • 2 ripe mangoes, peeled and diced
  • 4 cups arugula leaves
  • 1 red bell pepper, seeded and diced
  • 8 fresh mint leaves, cut into chiffonade
  • Mint-Smoked Chile Vinaigrette:
  • 1/4 cup rice wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon pureed canned chipotle pepper
  • 1 tablespoon honey
  • 1/4 cup fresh mint leaves, cut into chiffonade
  • 2 tablespoons chopped cilantro
  • Salt and freshly ground pepper
  • Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.

  • Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

  • Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

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