Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette Recipe

Name: Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, halved; 1/4 cup plus 1 tablespoon pure olive oil; Salt and freshly ground pepper, to taste; 5 whole squid, skinned and cleaned; 2 sweet onions, (Walla Walla etc.), peeled and sliced 1/4-inch thick; 1/4 cup olive oil; 1/2 pound arugula; 1/2 pound frisee; Green Chile Vinaigrette, recipe follows; 6 fresh mint leaves, cut into chiffonade; 1 poblano pepper, roasted, peeled and seeded; 4 cloves garlic, roasted; 1/4 cup plus 2 tablespoons red wine vinegar; 3/4 cup olive oil; 1 tablespoon honey; Salt and pepper, to taste

Servings: persons

4 plum tomatoes, halved
1/4 cup plus 1 tablespoon pure olive oil
Salt and freshly ground pepper, to taste
5 whole squid, skinned and cleaned
2 sweet onions, (Walla Walla etc.), peeled and sliced 1/4-inch thick
1/4 cup olive oil
1/2 pound arugula
1/2 pound frisee
Green Chile Vinaigrette, recipe follows
6 fresh mint leaves, cut into chiffonade
1 poblano pepper, roasted, peeled and seeded
4 cloves garlic, roasted
1/4 cup plus 2 tablespoons red wine vinegar
3/4 cup olive oil
1 tablespoon honey
Salt and pepper, to taste

1
Preheat oven to 350 degrees F. Rub tomatoes with 1 tablespoon olive oil, sprinkle with salt and pepper and place cut-side up on a baking sheet.
2
Roast for 20 to 30 minutes, or until soft, then seed and dice.
3
Preheat grill or grill pan.
4
Brush squid and onions with remaining olive oil and season with salt and pepper.
5
Grill squid on each side for 2 to 3 minutes.
6
Cut into 1-inch pieces.
7
Grill onions on both sides until just tender, then chop coarsely.
8
Combine squid, arugula, frisee and onions in a large serving bowl.
9
Toss with vinaigrette and top with roasted tomatoes and mint.
10
Puree poblano and garlic with vinegar in a blender.
11
With motor running, slowly add oil until emulsified.
12
Add honey and salt and pepper to taste and pour into a squeeze bottle to dress salad.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 plum tomatoes, halved, 1/4 cup plus 1 tablespoon pure olive oil, Salt and freshly ground pepper, to taste, 5 whole squid, skinned and cleaned, and more.

Yes, Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

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