CRISPY SQUID AND CRACKED CONCH SALAD WITH ORANGE-CHIPOTLE VINAIGRETTE
Steps:
- For the Orange-Chipotle Vinaigrette:
- Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
- Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
- For the Crispy Squid and Conch Salad:
- Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
- Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
- Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
- Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
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Fiath Mukisa
[email protected]This recipe was a disaster! The squid and conch were rubbery and the dressing was way too spicy. I had to throw the whole thing away. What a waste of ingredients.
Malon Pirisa
[email protected]This salad is amazing! The flavors are so well-balanced and the textures are perfect. I especially love the crispy squid and the tender conch. I'll definitely be making this again and again.
sara Noor rollno 10
[email protected]I thought this recipe was just okay. The squid and conch were a bit overcooked and the dressing was too tangy for my taste. I probably won't make this again.
Parivesh Thami
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The crispy squid and tender conch are a great combination, and the orange-chipotle vinaigrette is delicious. I highly recommend this recipe.
Shekh Kalamuddin
[email protected]I'm not sure what went wrong, but my salad turned out really bland. I think I might have used too much oil when frying the squid and conch. Overall, I was disappointed with this recipe.
Gunita Lice
[email protected]This salad is perfect for a summer party or picnic. It's light and refreshing, but still has plenty of flavor. I love the combination of squid and conch, and the orange-chipotle vinaigrette is to die for.
Chaudhary Ibrahim
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors and the crispy squid and conch were a real crowd-pleaser. I'll definitely be making this again.
Musharraf Marikkar
[email protected]This recipe was a bit too complicated for me. I ended up just frying the squid and conch and serving it with a simple lemon-butter sauce. It was still delicious, but not as good as it could have been.
Muhammad Israr
[email protected]I'm not a big fan of seafood, but this salad changed my mind! The squid and conch were perfectly cooked and the dressing was amazing. I'll definitely be making this again.
Elizabeth Siabowa
[email protected]This salad is a great way to use up leftover squid and conch. I also added some shrimp and scallops, and it was a delicious and easy seafood feast!
Rx4
[email protected]I love the idea of this salad, but I found the dressing to be a bit too overpowering. I would recommend using less chipotle pepper or adding some sweetness to balance out the flavors.
fermin zepeda
[email protected]This recipe was easy to follow and the results were impressive. The crispy squid and tender conch were a great combination, and the orange-chipotle vinaigrette added a nice kick. I'll definitely be making this again.
Sarena Weatherspoon
[email protected]I've never had conch before, but it was delicious in this salad. The squid was also cooked perfectly. The dressing was a bit too spicy for my taste, but I still enjoyed the salad overall.
Art Siller
[email protected]I followed the recipe exactly and it turned out great! The squid was crispy and the conch was tender. The dressing was flavorful and tangy. I served it over a bed of mixed greens and it was a hit at my dinner party.
Faruk mia Mia
[email protected]This calamari and conch salad was an explosion of flavors in my mouth! The orange-chipotle vinaigrette was tangy and slightly spicy, perfectly complementing the crispy squid and tender conch. I highly recommend this recipe for a unique and delicious