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Squid, Fried Plantain and Mango Salad with Fresh Mint

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  8 Servings
2 cups peanut oil
2 green plantains, peeled and sliced very thin on a mandoline or by hand
12 whole squid, skinned and cleaned
1/4 cup olive oil
2 ripe mangoes, peeled and diced
4 cups arugula leaves
Fresh Mint and Smoked Chile Vinaigrette
1 red bell pepper, diced
12 fresh mint leaves, cut into chiffonade
Other necessary recipes:
Fresh Mint and Smoked Chile Vinaigrette
Light a grill. 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.

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 Servings
Calories: 749
Fat. Total: 63g
Fiber: 2g
Carbohydrates, Total: 28g
Sodium: 62mg
% Cal. from Fat: 76%
Cholesterol: 297mg
Protein: 21g
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