Squid Bread Salad with Smoked Chile Vinaigrette
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 766
- Total Fat
- 50
- Saturated Fat
- 7
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 26
- Cholesterol
- 264
- Sodium
- 807
- Total: 1 day 1 hr 26 min
- Prep: 20 min
- Inactive: 1 day 1 hr
- Cook: 6 min
Ingredients
1-pound medium-sized squid, tentacles included, cleaned
Extra-virgin olive oil
Salt and freshly ground pepper
1 loaf day-old Italian bread, cut into 1-inch thick slices
2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
1/4 cup chopped fresh Italian parsley leaves
Smoked Chile Vinaigrette, recipe follows
1/4 cup fresh mint leaves, torn
Red wine vinegar, for drizzling, optional
Smoked Chile-Mint Vinaigrette:
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon pureed chipotle peppers in adobo sauce
1 tablespoon honey
2 cloves garlic, finely chopped
Salt and freshly ground pepper
3/4 cup olive oil or canola oil
2 tablespoons finely chopped fresh mint leaves
Directions
- Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.
- Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.
- Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.
Smoked Chile-Mint Vinaigrette:
- Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.