Squid Bread Salad with Smoked Chile Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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 |
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:
1. 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.
2. 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.
3. 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.
4. Smoked Chile-Mint Vinaigrette:
5. 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.
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