Squid, Fried Plantain and Mango Salad with Fresh Mint & Smoked Chile Vinaigrette (Bobby Flay)

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 8

Ingredients:

2 cups peanut oil

2 green plantains, peeled and sliced very thin on a mandolin

8 whole squid, skinned and cleaned

pure olive oil

salt and pepper

2 ripe mangoes, peeled and diced

4 cups arugula leaves

1 red bell pepper, seeded and diced

8 fresh mint leaves, cut into chiffonade

1/4 cup rice wine vinegar

1/3 cup extra virgin olive oil

1 teaspoon pureed canned chipotle pepper

1 tablespoon honey

1/4 cup fresh mint leaves, cut into chiffonade

2 tablespoons chopped cilantro

salt and freshly ground pepper

Directions:

1. Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces.
2. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
3. 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.

By RecipeOfHealth.com