Crispy Squid And Stone Crab Salad With Red Pepper-Mango Vinaigrette, Mint, Cilantro And Cherry Peppers Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups rice flour

Salt and freshly ground pepper

Chopped fresh mint, for garnish

1/2 pound micro greens

Salt and freshly ground black pepper

1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like)

1 head frisee

Cilantro leaves, for garnish

1 small roasted red pepper, peeled, seeded and chopped

Juice of 2 fresh limes

1/4 pound watercress

1 1/2 pounds stone crab claws, meat removed and chopped

Peanut oil

3 tablespoons chopped fresh cilantro leaves

1 large ripe mango, peeled, pitted and coarsely chopped

3 tablespoons coarsely chopped red onion

Honey, to taste

2 cloves garlic, coarsely chopped

3/4 pound baby squid, cut into rings

1/2 cup canola oil

4 whole cherry peppers, jarred in vinegar, drained and thinly sliced

3 tablespoons chopped fresh mint leaves

1 1/2 to 1 3/4 cups cold water

Red Pepper-Mango Vinaigrette

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