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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.