Grilled Squid And Vidalia Onion Salad With Grilled Tomatoes

Recipe Ingredients

4		Plum tomatoes - halved
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Squid - skinned, cleaned
2		Vidalia onions - sliced 1/4" thick (medium)
1/2 lb	227g / 8oz	Arugula
1/2 lb	227g / 8oz	Frisee
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice
6		Mint leaves - cut chiffonade

Recipe Instructions

Preheat the grill.

Brush tomatoes with oil and season with salt and pepper. Grill until just soft.

Brush squid and onions with olive oil and season with salt and pepper. Grill squid for 3 minutes on each side. Grill onions on both sides until tender.

Toss greens with olive oil and lemon and season with salt and pepper. Arrange greens on a platter and top with squid and onions, tomato, and mint.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A05) - from the TV - FOOD NETWORK

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