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

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:

• 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

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.