Recipe courtesy of David Rosengarten

Grilled Squid Salad

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  • Level: Easy
  • Yield: 24 servings (as part of a buff
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4 pounds squid, fully-cleaned, bodies sliced in 2-inch rounds, and tentacles halved, if large

2 teaspoons salt

10 garlic cloves, chopped plus 2 finely-minced

3 tablespoons olive oil, plus 1/2 cup for dressing

Freshly ground pepper

2 2-ounce tins flat fillets of anchovies

1/4 cup fresh lemon juice

1/4 cup roasted pine nuts, tossed with coarse salt

1 cup marinated sun-dried tomatoes, cut in strips

1/2 cup capers

1 cup torn basil leaves, firmly packed

Boston lettuce, for lining platter


  1. In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
  2. 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.
  3. 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.
  4. 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.