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  • Grilled Squid And Sweet Onion Salad With Roasted Tomatoes

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    Grilled Squid And Sweet Onion Salad With Roasted Tomatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x plum tomatoes halved
    • 1/4 c. pure extra virgin olive oil plus
    • 1 Tbsp. pure extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 5 whl squid skinned, cleaned
    • 2 x sweet onions - (Walla Walla etc.) peeled, and sliced 1/4" thick
    • 1/4 c. extra virgin olive oil
    • 1/2 lb arugula
    • 1/2 lb frisee
    • 6 x fresh mint leaves cut chiffonade
    • 1 x poblano pepper roasted, peeled, and seeded
    • 4 x garlic cloves roasted
    • 1/4 c. red wine vinegar plus
    • 2 Tbsp. red wine vinegar
    • 3/4 c. extra virgin olive oil
    • 1 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Preheat oven to 350 degrees. Rub tomatoes with 1 Tbsp. extra virgin olive oil, sprinkle with salt and pepper and place cut-side up on a baking sheet. Roast for 20 to 30 min, or possibly till soft, then seed and dice.
    2. Preheat grill or possibly grill pan. Brush squid and onions with remaining extra virgin olive oil and season with salt and pepper. Grill squid on each side for 2 to 3 min. Cut into 1-inch pcs. Grill onions on both sides till just tender, then chop coarsely.
    3. Combine squid, arugula, frisee and onions in a large serving bowl. Toss with Green Chile Vinaigrette and top with roasted tomatoes and mint.
    4. Green Chile Vinaigrette: Puree poblano and garlic with vinegar in a blender. With motor running, slowly add in oil till emulsified. Add in honey and salt and pepper to taste and pour into a squeeze bottle to dress salad.
    5. This recipe yields 4 servings.
    6. Comments: Original title as listed is "Grilled Squid And Sweet Onion Salad With Roasted Tomatoes And Green Chile Vinaigrette."

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