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Ингредиенты
- 4 x plum tomatoes halved
- 1/4 c. pure extra virgin olive oil plus
- 1 Tbsp. pure extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 5 whl squid skinned, cleaned
- 2 x sweet onions - (Walla Walla etc.) peeled, and sliced 1/4" thick
- 1/4 c. extra virgin olive oil
- 1/2 lb arugula
- 1/2 lb frisee
- 6 x fresh mint leaves cut chiffonade
- 1 x poblano pepper roasted, peeled, and seeded
- 4 x garlic cloves roasted
- 1/4 c. red wine vinegar plus
- 2 Tbsp. red wine vinegar
- 3/4 c. extra virgin olive oil
- 1 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Preheat oven to 350 degrees. Rub tomatoes with 1 Tbsp. extra virgin olive oil, sprinkle with salt and pepper and place cut-side up on a baking sheet. Roast for 20 to 30 min, or possibly till soft, then seed and dice.
- Preheat grill or possibly grill pan. Brush squid and onions with remaining extra virgin olive oil and season with salt and pepper. Grill squid on each side for 2 to 3 min. Cut into 1-inch pcs. Grill onions on both sides till just tender, then chop coarsely.
- 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: Puree poblano and garlic with vinegar in a blender. With motor running, slowly add in oil till emulsified. Add in honey and salt and pepper to taste and pour into a squeeze bottle to dress salad.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Grilled Squid And Sweet Onion Salad With Roasted Tomatoes And Green Chile Vinaigrette."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 668 | |
| Calories from Fat 601 | 90% |
| Total Fat 67.96g | 85% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 445mg | 13% |
| Total Carbs 14.87g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.19g | 6% |
| Protein 2.66g | 4% |
