Grilled Squid Salad with Black Beans and Mango
INGREDIENTS:
2 Acorn squash (about 1 lb
-each), sliced into 1/2
-inch-thick rings, seeded
5 tb Olive oil
1 tb Balsamic vinegar
1 tb Lemon juice
Salt and pepper
1/2 c Julienned basil
2 Acorn squash (about 1 lb
-each), sliced into 1/2
-inch-thick rings, seeded
5 tb Olive oil
1 tb Balsamic vinegar
1 tb Lemon juice
Salt and pepper
1/2 c Julienned basil
1. Place squash in a steamer over boiling water, steam for 6 to 7 minutes. It will still be firm.
2. Meanwhile, heat charcoal grill or cast-iron grill pan. Brush squash slices with 1 tablespoon of the olive oil and grill until tender and browned. Arrange slices on a platter.
3. In a small bowl, combine vinegar, lemon juice, and salt and pepper to taste and slowly whisk in the remaining olive oil. Pour over the grilled squash. Garnish with basil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
2. Meanwhile, heat charcoal grill or cast-iron grill pan. Brush squash slices with 1 tablespoon of the olive oil and grill until tender and browned. Arrange slices on a platter.
3. In a small bowl, combine vinegar, lemon juice, and salt and pepper to taste and slowly whisk in the remaining olive oil. Pour over the grilled squash. Garnish with basil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg