Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 962
- Total Fat
- 63
- Saturated Fat
- 9
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 19
- Protein
- 57
- Cholesterol
- 792
- Sodium
- 1829
Ingredients
Roasted Tomatoes:
8 plum tomatoes, halved
2 tablespoons pure olive oil
Salt and pepper
Squid:
16 whole squid, cleaned
Olive oil
Salt and pepper
2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick
Green Chile Vinaigrette:
1 poblano pepper, roasted, peeled, seeded and chopped
6 cloves roasted garlic
1/2 cup red wine vinegar
3/4 cup pure olive oil
1 tablespoon honey
Salt and pepper
Directions
- Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.
Squid:
- Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
Green Chile Vinaigrette:
- Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.
- Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
- Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.