-
1
For the Orange-Chipotle Vinaigrette:
-
2
Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat.
-
3
Cook until thick and reduced to 3/4 cup.
-
4
Transfer to a bowl and let cool slightly.
-
5
Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth.
-
6
With the motor running, slowly add the oil until emulsified.
-
7
For the Crispy Squid Salad:
-
8
Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer.
-
9
Line a large plate or baking sheet with paper towels, set aside.
-
10
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper.
-
11
The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
-
12
Season squid with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal.
-
13
Fry until lightly golden brown and crisp.
-
14
Remove with a slotted spoon and drain on the paper towel-lined plate.
-
15
Season immediately with salt.
-
16
Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper.
-
17
Mound the greens on a platter and place some of the sliced cherry peppers on top.
-
18
Place the squid around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
