Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette

Name: Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters arugula leaves; 1 teaspoon pureed canned chipotle pepper; 2 Tbsps chopped cilantro; 79 milliliters extra virgin olive oil; 59 milliliters fresh mint leaves, cut into chiffonade; 8 fresh mint leaves, cut into chiffonade; 1 Tbsp honey; 2 ripe mangoes, peeled and diced; 8 servings Pure olive oil; 473 milliliters peanut oil; 2 green plantains, peeled and sliced very thin on a mandolin; 1 red bell pepper, seeded and diced; 59 milliliters rice wine vinegar; 8 servings Salt and pepper; 8 servings Salt and freshly ground pepper; 8 whole squid, skinned and cleaned

Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette might be From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp.

Ingredients you will need

Peanut Oil

Plantain

Equipment you will use

Frying Pan

Drain on paper towels and reserve.

Equipment you will use

Paper Towels

Heat a grill or grill pan.

Equipment you will use

Grill Pan

Grill

Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side.

Ingredients you will need

Salt And Pepper

Olive Oil

Squid

Equipment you will use

Grill

Cut into 2-inch pieces.

Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Blender

Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves.

Ingredients you will need

Mint