Grilled Squid And Sweet Onion Salad With Roasted Tomatoes And Green Chile Vinaigrette
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
45
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Roasted Tomatoes: Preheat oven to 350 degrees F
2
Rub the tomatoes with the olive oil and place on a baking sheet
3
Roast for 25 to 30 minutes, or until soft
4
Remove seeds and dice
5
Squid: Preheat grill or grill pan
6
Brush squid with olive oil and season with salt and pepper to taste
7
Grill the squid for 3 minutes on each side
8
Cut into 2-inch pieces
9
Brush the onions with olive oil and season with salt and pepper to taste
10
Grill for 3 to 4 minutes on each side until almost tender
11
Green Chile Vinaigrette: Place pepper, garlic and vinegar in a blender and blend until smooth
12
With the motor running, slowly add the olive oil until emulsified
13
Add the honey and season with salt and pepper, to taste
14
Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette
15
Place on a large platter and top with the tomatoes and fresh mint
16
Drizzle with additional dressing