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

Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked Chile Vinaigrette image

Provided by Bobby Flay

Time 40m

Yield 8 servings

Number Of Ingredients 16

2 cups peanut oil
2 green plantains, peeled and sliced very thin on a mandolin
8 whole squid, skinned and cleaned
Pure olive oil
Salt and pepper
2 ripe mangoes, peeled and diced
4 cups arugula leaves
1 red bell pepper, seeded and diced
8 fresh mint leaves, cut into chiffonade
1/4 cup rice wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon pureed canned chipotle pepper
1 tablespoon honey
1/4 cup fresh mint leaves, cut into chiffonade
2 tablespoons chopped cilantro
Salt and freshly ground pepper

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.