Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes

Name: Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula; 227 grams frisee; 2 Tbsps fresh lemon juice; 6 mint leaves, cut into chiffonade; 1 Tbsp olive oil; 2 Tbsps olive oil; 4 plum tomatoes, halved; 4 servings Salt and freshly ground pepper; 8 whole squid, skinned and cleaned; 2 mediums Vidalia onions, sliced 1/4-inch thick

If you have approximately 1 hour and 15 minutes to spend in the kitchen, Grilled Squid and Vidalian Onion Salad with Grilled Tomatoes might be an awesome gluten free, dairy free, paleolithic, and primal recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 11g of fat, and a total of 189 calories. This recipe serves 4. Not a lot of people really liked this hor d'oeuvre. It is perfect for The Fourth Of July. A mixture of olive oil, frisee, vidalian onions, and a handful of other ingredients are all it takes to make this recipe so tasty. Grilled Vidalian Onion Salad, Grilled Vidalian Onion and Steak Sandwiches, and Grilled Corn and Vidalian Onion Salsa are very similar to this recipe.

Instructions

Brush tomatoes with oil and season with salt and pepper. Grill until just soft.

Ingredients you will need

Salt And Pepper

Tomato

Cooking Oil

Equipment you will use

Grill

Brush squid and onions with olive oil and season with salt and pepper. Grill squid for 3 minutes on each side. Grill onions on both sides until tender. Toss greens with olive oil and lemon and season with salt and pepper. Arrange greens on a platter and top with squid and onions, tomato and mint.

Ingredients you will need

Salt And Pepper

Olive Oil

Greens

Onion

Tomato

Lemon

Squid

Mint

Equipment you will use

Grill

Equipment

Grill

Ingredients

Servings:

mint leaves, cut into chiffonade 1Tbsp

olive oil 2Tbsps

olive oil 4

plum tomatoes, halved 4servings

Salt and freshly ground pepper 8

whole squid, skinned and cleaned 2mediums

Vidalia onions, sliced 1/4-inch thick

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Cakebread Reserve Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Cakebread Reserve Chardonnay

The 2014 Chardonnay Reserve offers seductively fresh, creamy aromas of golden apple and Asian pear fruit nicely complemented by notes of creme brulee, vanilla and mineral. Rich and full on the palate, the wine reveals a core of deeply concentrated spiced apple, melon and citrus flavors that maintain their intensity throughout a long, mineral-tinged finish. Boasting deep reserves of fruit coupled with exemplary balance, the Chardonnay Reserve is delicious now, but will age beautifully in bottle for another 5-7 years.Pair this wine with sweet potato soup with chestnuts and brandy.