Grilled Squid And Sweet Onion Salad With Roasted Tomatoes And Green Chile Vinaigrette
Recipe Type: Entree
Serves: 4
  • 4 plum tomatoes, halved
  • ¼ cup pure olive oil (plus)
  • 1 tablespoon pure olive oil
  • Salt to taste
  • Freshly-ground black pepper, to taste
  • 5 whole squid, skinned, cleaned
  • 2 sweet onions, peeled, and sliced ¼" thick
  • ¼ cup olive oil
  • ½ pound arugula
  • ½ pound frisee
  • 6 fresh mint leaves,cut chiffonade
Green Chile Vinaigrette
  • 1 poblano pepper, roasted, peeled and seeded
  • 4 garlic cloves, roasted
  • ¼ cup red wine vinegar (plus)
  • 2 tablespoons red wine vinegar
  • ¾ cup olive oil
  • 1 tablespoon honey
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  1. Preheat oven to 350 degrees. Rub tomatoes with 1 tablespoon olive oil, sprinkle with salt and pepper and place cut-side up on a baking sheet. Roast for 20 to 30 minutes, or until soft, then seed and dice.
  2. Preheat grill. Brush squid and onions with remaining olive oil and season with salt and pepper. Grill squid on each side for 2 to 3 minutes. Cut into 1-inch pieces. Grill onions on both sides until 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.
Green Chile Vinaigrette
  1. Puree poblano and garlic with vinegar in a blender. With motor running, slowly add oil until emulsified. Add honey and salt and pepper to taste and pour into a squeeze bottle to dress salad.
  2. This recipe yields 4 servings.
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