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

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Rated 4 stars out of 5
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Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
8 servings
Level:
--
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Ingredients

  • 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

Directions

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.

Mint-Smoked Chile Vinaigrette:

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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Newest Ratings and Reviews

Read all 1 reviews

  • on September 03, 2004

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    The combination of flavors was really interesting. It would be something I would serve for a dinner party as a starter or a side dish.

    people found this review Helpful.
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