Recipe courtesy of David Rosengarten
Yield:
24 servings (as part of a buff
Level:
Easy

Ingredients

Directions

In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.

In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.

Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.

In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.

IDEAS YOU'LL LOVE

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Grilled Caesar Salad

Recipe courtesy of The Neelys

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Grilled Asparagus

Recipe courtesy of Carol Kurt

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Grape Salad

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking