Crispy Squid and Cracked Conch Salad with Orange Chipotle Vinaigrette

Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette

Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette


45 minutes

Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • japanese
Ingredients
  • 4 cups fresh orange juice
  • 1/2 small red onion
  • 1 clove garlic
  • 3 tablespoons rice vinegar
  • 2 teaspoons pureed chipotle in adobo
  • 2 teaspoons honey
  • Salt and freshly ground black pepper
  • 3/4 cup canola oil
  • Peanut oil
  • 1 1/2 cups rice flour
  • 1 1/2 to 1 3/4 cups cold water
  • Salt and freshly ground black pepper
  • 1 pound squid rings and tentacles
  • 1 pound conch meat, cut into 1-inch pieces
  • Cornmeal, for dredging
  • 1/2 pound micro greens
  • 1/4 pound watercress
  • 1 head frisee
  • 4 whole cherry peppers, jarred in vinegar, thinly sliced
  • Parsley leaves
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