2 green plantains, peeled and sliced very thin on a mandoline or by hand
12 whole squid, skinned and cleaned
1/4 cup olive oil
Salt and freshly ground pepper
2 ripe mangoes, peeled and diced
4 cups arugula leaves
Fresh Mint and Smoked Chile Vinaigrette
1 red bell pepper, diced
12 fresh mint leaves, cut into chiffonade
How to Make It
Light a grill. Heat the peanut oil in a large skillet over high heat to 375°. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve.
Brush the squid with 2 tablespoons of the olive oil, season with salt and pepper and grill for 3 minutes on each side. Alternatively, heat the remaining 2 tablespoons of olive oil in a large skillet over moderately-high heat until smoking, then sauté the squid until golden on all sides. Remove from pan and cut in half or into 2 inch pieces.
In a large bowl, toss the squid with the mangoes, arugula and the vinaigrette. Season with salt and pepper. Heap the salad onto a large platter and garnish with the fried plantains, diced bell pepper and mint leaves.
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