Squid Bread Salad with Smoked Chile Vinaigrette Recipe

Name: Squid Bread Salad with Smoked Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -pound medium-sized squid, tentacles included, cleaned; Extra-virgin olive oil; Salt and freshly ground pepper; 1 loaf day-old Italian bread, cut into 1-inch thick slices; 2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices; 1/4 cup chopped fresh Italian parsley leaves; Smoked Chile Vinaigrette, recipe follows; 1/4 cup fresh mint leaves, torn; Red wine vinegar, for drizzling, optional; 1/3 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon pureed chipotle peppers in adobo sauce; 1 tablespoon honey; 2 cloves garlic, finely chopped; Salt and freshly ground pepper; 3/4 cup olive oil or canola oil; 2 tablespoons finely chopped fresh mint leaves

Servings: persons

1 -pound medium-sized squid, tentacles included, cleaned
Extra-virgin olive oil
Salt and freshly ground pepper
1 loaf day-old Italian bread, cut into 1-inch thick slices
2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
1/4 cup chopped fresh Italian parsley leaves
Smoked Chile Vinaigrette, recipe follows
1/4 cup fresh mint leaves, torn
Red wine vinegar, for drizzling, optional
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon pureed chipotle peppers in adobo sauce
1 tablespoon honey
2 cloves garlic, finely chopped
Salt and freshly ground pepper
3/4 cup olive oil or canola oil
2 tablespoons finely chopped fresh mint leaves

1
Heat grill to high.
2
Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper.
3
Grill the squid bodies and tentacles for about 2 minutes per side.
4
Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings.
5
Keep the tentacles whole.
6
Brush the bread lightly with oil on both sides and season with salt and pepper.
7
Grill for approximately 1 minute per side or until lightly charred.
8
Remove and cut each slice into 1/2-inch dice.
9
Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.
10
Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl.
11
Let stand for 10 minutes.
12
Arrange the tomato slices along the bottom of a serving platter.
13
Top with the squid-bread mixture.
14
Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.
15
Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl.
16
Season, to taste, with salt and pepper.
17
Slowly whisk in the oil until emulsified.
18
Stir in the mint.
19
Let sit at room temperature for 15 minutes before using.

433

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 17 ingredients. The key ingredients include: 1 -pound medium-sized squid, tentacles included, cleaned, Extra-virgin olive oil, Salt and freshly ground pepper, 1 loaf day-old Italian bread, cut into 1-inch thick slices, and more.

Yes, Squid Bread Salad with Smoked 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.

Squid Bread Salad with Smoked Chile Vinaigrette

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