Serves 6 people
Ingredients: Difficulty rating – Easy to Medium
1pound Padron peppers, or shishito peppers,or any kind of organic frying peppers
Fresh organic pineapple, cut into rings or11/2 pieces
1 pound chipirones (tiny squid) or 1 pound of regular squid cut into 1inch circles
3 pieces garlic, well chopped
2 Tablespoons olive oil
Organic arugula
1 or 2 organic tomatoes depending on the size, cut into wedges
1 medium size cucumber, peeled and cut into thin slices
1 medium size cucumber, peeled and cut into thin slices
1 shallot or small onion - cut into small pieces
3 Tablespoons, fruitty Extra Virgin Olive Oil
1 organic lemon – 1 Tablespoon zest then juice
Kosher Salt 1/2 teaspoon Dijon mustard
Freshly ground pepper
pinch cayenne pepper (optional)
Preparation:
Note: You will be grilling the peppers, pineapple and chipirones. If you grill the chipirones last, you can use the same griddle for everything. If you grill the chipirones first, wash your griddle prior to grilling the pineapple and peppers.
Preparation:
Note: You will be grilling the peppers, pineapple and chipirones. If you grill the chipirones last, you can use the same griddle for everything. If you grill the chipirones first, wash your griddle prior to grilling the pineapple and peppers.
Note: Always wash everything before you use them, even if it says 'prewashed'. That includes the outside of lemons.
Heat the griddle and spread 1 Tablespoon of oil on it. When it's hot, add the pineapple.
Sprinkle with a pinch of Kosher salt and cayenne (optional).
When the bottom has a grilled look, turn it and grill the other side
When the pineapple is done, grill the peppers in the same way.
When the peppers are done, add another tablespoon of olive oil to the griddle and when it's hot add the chopped garlic and as soon as it is translucent add the chipirones in batches - don't crowd them or it will lower the temperature. They will shrink as they cook. Don't grill for more than 2 -3 minutes.
Heat the griddle and spread 1 Tablespoon of oil on it. When it's hot, add the pineapple.
Sprinkle with a pinch of Kosher salt and cayenne (optional).
When the bottom has a grilled look, turn it and grill the other side
When the pineapple is done, grill the peppers in the same way.
When the peppers are done, add another tablespoon of olive oil to the griddle and when it's hot add the chopped garlic and as soon as it is translucent add the chipirones in batches - don't crowd them or it will lower the temperature. They will shrink as they cook. Don't grill for more than 2 -3 minutes.
Whisk the 3 Tablespoons of oil, lemon juice and zest together in a small bowl or cup.
Arrange the pineapple, tomatoes, cucumbers and shallots over the arugula. Place the chipirones on the and drizzle the oil and lemon mixture over the salad.
Add freshly ground pepper and Kosher salt.
Toss the salad before serving.
Arrange the pineapple, tomatoes, cucumbers and shallots over the arugula. Place the chipirones on the and drizzle the oil and lemon mixture over the salad.
Add freshly ground pepper and Kosher salt.
Toss the salad before serving.
