Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

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  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 8 servings
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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

  1. Roasted Tomatoes: 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.
  2. 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.
  3. 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.
  4. Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
  5. 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.

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