Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
8 plum tomatoes, halved |
2 tablespoons pure olive oil |
salt and pepper |
16 whole squid, cleaned |
olive oil |
salt and pepper |
2 large sweet onions, (walla walla, vidalia), peeled and sliced 1/4-inch thick |
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:
2. 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.
3. Squid:
4. 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.
5. Green Chile Vinaigrette:
6. 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.
7. Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
8. 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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