Squid Salad With Mint Recipes

SQUID SALAD WITH MINT

Steps:

• Poach squid in two quarts water with lemon juice and vinegar until tender (about 20 to 30 minutes). Cook potatoes until tender and cut them into one-inch cubes. Set aside.
• Make dressing. Combine garlic and parsley and add olive oil, pepper flakes, vinegar and lemon juice. Shred mint leaves and add them to the mixture. Season to taste with salt and pepper and mix thoroughly.
• Combine the squid and potatoes in a serving bowl and add dressing. Toss and let marinate for at least three hours in the refrigerator before serving.

SQUID, FRIED PLANTAIN AND MANGO SALAD WITH FRESH MINT AND SMOKED CHILE VINAIGRETTE

Steps:

• Heat the peanut oil in a large skillet over high heat to 375 degrees F. 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.
• 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.

CRISPY SQUID AND STONE CRAB SALAD WITH RED PEPPER-MANGO VINAIGRETTE, MINT, CILANTRO AND CHERRY PEPPERS

Steps:

• For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
• For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
• Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
• Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
• Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.