Yield: 1 servings
Measure | Ingredient |
---|---|
4 pounds | Squid; fully-cleaned, |
\N \N | ; bodies sliced in |
\N \N | ; 2-inch rounds, and |
\N \N | ; tentacles halved, |
\N \N | ; if large |
2 teaspoons | Salt |
10 \N | Garlic cloves; chopped plus 2 |
\N \N | ; finely-minced |
3 tablespoons | Olive oil; plus 1/2 cup for |
\N \N | ; dressing |
\N \N | Freshly ground pepper |
2 \N | 2 ounce tins flat fillets of anchovies |
¼ cup | Fresh lemon juice |
¼ cup | Roasted pine nuts; tossed with coarse |
\N \N | ; salt |
1 cup | Marinated sun-dried tomatoes; cut in strips |
½ cup | Capers |
1 cup | Torn basil leaves; firmly packed |
\N \N | Boston lettuce; for lining platter |
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 ½ 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.
Yield: 24 servings (as part of a buffet) Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4070
Converted by MM_Buster v2.0l.