Lynn's Squid Onion Salad
4 x Plum tomatoes halved
1 tbl Olive oil
Salt to taste
Freshly-ground black pepper to taste
8 whl Squid skinned, cleaned
2 med Vidalia onions sliced 1/4" thick
1/2 lb Arugula
1/2 lb Frisee
2 tbl Olive oil
2 tbl Fresh lemon juice
6 x Mint leaves cut chiffonade
Method :
Preheat the grill.
Brush tomatoes with oil and season with salt and pepper. Grill until just soft.
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.
This recipe yields 4 servings.