Cullen's Grilled Squid Onion Salad
8 x plum tomatoes halved
2 tbl pure olive oil
Salt to taste
Freshly-ground black pepper to taste
GRILLED SQUID
16 whl squid cleaned
Olive oil as needed
Salt to taste
Freshly-ground black pepper to taste
2 lrg sweet onions - (Walla Walla, Vidalia) peeled, and
sliced 1/4" thick
GREEN CHILE VINAIGRETTE
1 x poblano pepper roasted, peeled,
seeded and chopped
6 x roasted garlic cloves
1/2 cup red wine vinegar
3/4 cup pure olive oil
1 tbl honey
Salt to taste
Freshly-ground black pepper to taste
ASSEMBLY
1 lb arugula
1 lb frisee
Grilled Squid
Grilled Onions
Green Chile Vinaigrette
Roasted Tomatoes
12 x fresh mint leaves cut chiffonade
Method :
Roasted Tomatoes: Preheat oven to 350 degrees. Rub the tomatoes with the olive
oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft.
Remove seeds and dice.
Grilled Squid: Preheat grill or grill pan. Brush squid with olive oil and season
with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut
into 2-inch pieces. Brush the onions with olive oil and season with salt and
pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
Green Chile Vinaigrette: Place pepper, garlic and vinegar in a blender and blend
until smooth. With the motor running, slowly add the olive oil until emulsified.
Add the honey and season with salt and pepper, to taste.
Assembly: Combine the greens, squid and onions in a large bowl and toss with
some of the vinaigrette. Place on a large platter and top with the tomatoes and
fresh mint. Drizzle with additional dressing.
This recipe yields 8 servings.