Food & Wine


5
5
What's This?
Serving size 4
Prep Time
Total Time

Here, chef Yoni Levy quick-sears pristine Monterey Bay squid and avocado, then tosses them with grapefruit sections and a rich roasted-garlic dressing.

Ingredients

3 heads of garlic½ cup plus 1 tablespoon extra-virgin olive oil3 Tbsp fresh lemon juice kosher salt1 pink or Ruby Red grapefruit1 lb cleaned small squid, bodies quartered lengthwise and tentacles trimmed1 large avocado, halved and pitted4 cup baby mustard greens¼ cup thinly sliced radishes¼ cup roasted almonds, chopped

Directions

  1. Preheat the oven to 350°. On a sheet of aluminum foil, drizzle the garlic heads with 2 tablespoons of the olive oil. Wrap tightly and roast for about 1 hour, until the garlic is very soft; let cool. Halve the garlic crosswise and squeeze the garlic cloves out of the skins into a small bowl. Add 3 tablespoons of the olive oil and mash to a paste; whisk in 2 tablespoons of the lemon juice and season with salt.
  2. Meanwhile, finely grate 1 teaspoon of grapefruit zest. Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruit. Working over a medium bowl, cut in between the membranes to release the sections; discard the membranes and stir in the zest.
  3. Heat a large cast-iron griddle with 1 tablespoon of the olive oil. Add half of the squid and cook over high heat, turning once, until golden in spots and just white throughout, about 1 minute. Transfer the squid to a large bowl. Repeat with 1 more tablespoon of the olive oil and the remaining squid.
  4. Wipe off the griddle and add 1 tablespoon of olive oil. Add the avocado, cut side down, and cook over high heat until nicely charred, about 1 minute. Scoop out the avocado and thinly slice it.
  5. Add the avocado, mustard greens and 1/2 cup of the roasted-garlic dressing to the squid and toss; reserve the remaining garlic dressing for another use. Season with salt. Transfer to plates.
  6. In a small bowl, toss the radishes with the almonds and remaining 1 tablespoon each of lemon juice and olive oil; season with salt. Top the salads with the radishes and almonds and serve.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Yoni Levy
Image Credit: Alanna Hale

 

More From Kitchen Daily:

Mashed Avocado and Chickpea Sandwich Mashed Avocado and Chickpea Sandwich
Mashed Avocado and Chickpea Sandwich
Avocado Toasts with Oaxacan Sesame Sauce Avocado Toasts with Oaxacan Sesame Sauce
Avocado Toasts with Oaxacan Sesame Sauce
Maple-Dijon Salmon Skewers Maple-Dijon Salmon Skewers
Maple-Dijon Salmon Skewers

Tags: Salad, Main Dish, Dinner, Healthy, Seafood, Avocado

Terms of Service | Privacy Policy Corporate Site | Advertise With Us