My F&W
quick save (...)
Charred Squid Salad with Mustard Greens and Roasted-Garlic Dressing
© Alanna Hale

Charred Squid Salad with Mustard Greens and Roasted-Garlic Dressing

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4
  • HEALTHY

Here, chef Yoni Levy quick-sears pristine Monterey Bay squid and avocado, then tosses them with grapefruit sections and a rich roasted-garlic dressing.

  1. 3 heads of garlic
  2. 1/2 cup plus 1 tablespoon extra-virgin olive oil
  3. 3 tablespoons fresh lemon juice
  4. Kosher salt
  5. 1 pink or Ruby Red grapefruit
  6. 1 pound cleaned small squid, bodies quartered lengthwise and tentacles trimmed
  7. 1 large avocado, halved and pitted
  8. 4 cups baby mustard greens
  9. 1/4 cup thinly sliced radishes
  10. 1/4 cup roasted almonds, chopped
  1. Preheat the oven to 350°. On a sheet of aluminum foil, drizzle the garlic heads with 2 tablespoons of the olive oil. Wrap tightly and roast for about 1 hour, until the garlic is very soft; let cool. Halve the garlic crosswise and squeeze the garlic cloves out of the skins into a small bowl. Add 3 tablespoons of the olive oil and mash to a paste; whisk in 2 tablespoons of the lemon juice and season with salt.
  2. Meanwhile, finely grate 1 teaspoon of grapefruit zest. Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruit. Working over a medium bowl, cut in between the membranes to release the sections; discard the membranes and stir in the zest.
  3. Heat a large cast-iron griddle with 1 tablespoon of the olive oil. Add half of the squid and cook over high heat, turning once, until golden in spots and just white throughout, about 1 minute. Transfer the squid to a large bowl. Repeat with 1 more tablespoon of the olive oil and the remaining squid.
  4. Wipe off the griddle and add 1 tablespoon of olive oil. Add the avocado, cut side down, and cook over high heat until nicely charred, about 1 minute. Scoop out the avocado and thinly slice it.
  5. Add the avocado, mustard greens and 1/2 cup of the roasted-garlic dressing to the squid and toss; reserve the remaining garlic dressing for another use. Season with salt. Transfer to plates.
  6. In a small bowl, toss the radishes with the almonds and remaining 1 tablespoon each of lemon juice and olive oil; season with salt. Top the salads with the radishes and almonds and serve.

Suggested Pairing

Zippy, citrusy Sauvignon Blanc.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.