Recipe courtesy of David Rosengarten
Grilled Squid Salad
- Level: Easy
- Yield: 24 servings (as part of a buff
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 144
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 180
- Sodium
- 280
Ingredients
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
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.