Grilled Squid And Sweet Onion Salad With Roasted Tomatoes And Green Chile Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
839
FAT
223%
CHOL
41%
SOD
5%

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Ingredients for 4 servings

4 cloves garlic, roasted

1/2 pound arugula

4 plum tomatoes, halved

Green Chile Vinaigrette, recipe follows

6 fresh mint leaves, cut into chiffonade

1 poblano pepper, roasted, peeled and seeded

1/2 pound frisee

5 whole squid, skinned and cleaned

1/4 cup plus 2 tablespoons red wine vinegar

2 sweet onions, (Walla Walla etc.), peeled and sliced 1/4-inch thick

Salt and freshly ground pepper, to taste

3/4 cup olive oil

1/4 cup plus 1 tablespoon pure olive oil

1/4 cup olive oil

Salt and pepper, to taste

1 tablespoon honey

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