Cullen's Squid Plantains Mint Chili Salad
2 cup peanut oil
2 x green plantains peeled, and
sliced very thin on a mandolin
8 whl squid skinned, cleaned
Pure olive oil as needed
Salt to taste
Freshly-ground black pepper to taste
2 x ripe mangoes peeled, diced
4 cup arugula leaves
1 x red bell pepper seeded, diced
8 x fresh mint leaves cut chiffonade
MINT-SMOKED CHILE VINAIGRETTE
1/4 cup rice wine vinegar
1/3 cup extra-virgin olive oil
1 tsp pureed canned chipotle pepper
1 tbl honey
1/4 cup fresh mint leaves cut chiffonade
2 tbl chopped cilantro
Salt to taste
Freshly-ground black pepper to taste
Method :
Heat the peanut oil in a large skillet over high heat to 375 degrees. 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.
Mint-Smoked Chile Vinaigrette: Combine all ingredients in a blender and blend
until smooth. Season with salt and pepper.
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.
This recipe yields 8 servings.