Squid Bread Salad with Smoked Chile Vinaigrette Recipe | Food Network UK

Ingredients

• 1-pound medium-sized squid, tentacles included, cleaned
• Smoked Chile-Mint Vinaigrette:
• 1/3 cup red wine vinegar
• Extra-virgin olive oil
• 1 tablespoon Dijon mustard
• Salt and freshly ground pepper
• 1 tablespoon pureed chipotle peppers in adobo sauce
• 1 loaf day-old Italian bread, cut into 1-inch thick slices
• 2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
• 1 tablespoon honey
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh Italian parsley leaves
• Smoked Chile Vinaigrette, recipe follows
• 1/4 cup fresh mint leaves, torn
• 3/4 cup olive oil or canola oil
• Red wine vinegar, for drizzling, optional
• 2 tablespoons finely chopped fresh mint leaves