Squid, Fried Plantain And Mango Salad With Fresh Mint And Smoked Chile Vinaigrette
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
62
Spice
48
Sweetness
49
Sourness
31
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Peanut Oil1
Salt1 cup
Rice Wine Vinegar1 cup
Virgin Olive Oil (extra)1 tbsp
Honey2 tbsps
Cilantro (chopped)Directions:
1
Heat the peanut oil in a large skillet over high heat to 375 degrees F
2
Fry the plantain slices in batches until crisp
3
Drain on paper towels and reserve
4
Heat a grill or grill pan
5
Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side
6
Cut into 2-inch pieces
7
Combine all ingredients in a blender and blend until smooth
8
Season with salt and pepper
9
Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl
10
Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves