Grilled Squid And Sweet Onion Salad
Author: 
Recipe Type: Entree
Cuisine: American
Serves: 8
 
Ingredients
Roasted Tomatoes
  • 8 plum tomatoes (halved)
  • 2 tablespoons pure olive oil
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Grilled Squid
  • 16 whole squid (cleaned)
  • Olive oil (as needed)
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  • 2 large sweet onions - (Walla Walla, Vidalia) (peeled, and)
  • sliced ¼" thick
Green Chile Vinaigrette
  • 1 poblano pepper (roasted, peeled,)
  • seeded and chopped
  • 6 roasted garlic cloves
  • ½ cup red wine vinegar
  • ¾ cup pure olive oil
  • 1 tablespoon honey
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Assembly
  • 1 pound arugula
  • 1 pound frisee
  • Grilled Squid
  • Grilled Onions
  • Green Chile Vinaigrette
  • Roasted Tomatoes
  • 12 fresh mint leaves (cut chiffonade)
Instructions
Roasted Tomatoes
  1. Preheat oven to 350 degrees. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.
Grilled Squid
  1. Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
Green Chile Vinaigrette
  1. Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.
Assembly
  1. Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.
  2. This recipe yields 8 servings.
Recipe by Embers and Flame at http://www.embersandflame.com/recipes/grilled-squid-and-sweet-onion-salad/