Squid, Fried Plantain and Mango Salad with Fresh Mint



  1. 2 cups peanut oil
  2. 2 green plantains, peeled and sliced very thin on a mandoline or by hand
  3. 12 whole squid, skinned and cleaned
  4. 1/4 cup olive oil
  5. Salt and freshly ground pepper
  6. 2 ripe mangoes, peeled and diced
  7. 4 cups arugula leaves
  8. Fresh Mint and Smoked Chile Vinaigrette
  9. 1 red bell pepper, diced
  10. 12 fresh mint leaves, cut into chiffonade
  1. 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.
  2. 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.
  3. 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.