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Grilled
Squid & Sweet Onion Salad with Roasted Tomatoes and Green
Chile Vinaigrette
Yield: 4 appetizer portions
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Wine
Suggestions
Wines from Rueda in central Spain are made with the Verdejo
grape and are characterized by their pronounced acidity,
but also can be slightly creamy. These medium-bodied, easy
to drink wines are relatively inexpensive.
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Roasted Tomatoes
- 1
Tablespoon pure olive oil
- 4
plum tomatoes, halved
- Salt
and pepper
Preheat
oven to 350°F. Rub the tomatoes with olive oil and sprinkle
with salt and pepper and place cut-side up on a baking sheet.
Roast for 20-30 minutes, or until soft. Seed and dice the tomatoes.
Green Chile Vinaigrette
- 1
poblano pepper, roasted, peeled and seeded
- 4
roasted garlic cloves
- 1/4
cup plus 2 Tablespoons red wine vinegar
- 3/4
cup olive oil
- 1
Tablespoon honey
- Salt
and pepper
Purée
the poblano pepper and garlic with the vinegar in a blender. With
the motor running, slowly add the oil until emulsified. Add the
honey and salt and pepper to taste and pour into a squeeze bottle.
Squid
- Green
Chile Vinaigrette (see recipe)
- Roasted
Tomatoes (see
recipe)
- 5
whole squid, skinned and cleaned
- 2
sweet onions, (Walla Walla, etc.) peeled and sliced 1/4-inch-thick
- 1/4
cup olive oil
- 1/2
pound arugula
- 1/2
pound frisée
- 6
fresh mint leaves, cut into chiffonade
- Salt
and freshly ground pepper
Preheat
grill or grill pan. Brush squid and onions with olive oil and
season with salt and pepper to taste. Grill the squid on each
side for 2-3 minutes. Cut the squid into 1 inch pieces. Grill
the onions on both sides until just tender and coarsely chopped.
Combine the squid, arugula, frisée and onions in a large
bowl. Toss with the vinaigrette and transfer to a medium serving
platter and top with the tomatoes and mint.
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