| Grilled
Squid & Sweet Onion Salad with Roasted Tomatoes and Green
Chile Vinaigrette
Adapted
from Chef Bobby Flay
Yield: 4 appetizer portions
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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