Grilled squid salad

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.

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