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Source: Food and Wine Quick from Scratch

Grilled Squid Salad
Grill the squid whole and then cut them into slices for this salad. Not only is it easier (no squid rings falling through the grate), but small pieces risk cooking too quickly and becoming rubbery.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 4 minutes
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2 pounds squid, cleaned
3/4 cup olive oil
1 teaspoon salt
1/4 cup fresh lemon juice, (from about 1 lemon)
2 teaspoons white wine vinegar
1/4 teaspoon fresh ground black pepper
3 tablespoons fresh basil leaves, thinly sliced
1/2 green leaf lettuce, torn into bite-size pieces (about one quart)
1/4 cup sliced pimientos, (2 ounces)
1/2 cup pitted black olives, halved
4 scallions, including green tops, sliced thin




Light the grill. In a medium bowl, toss the squid with 1/4 cup of the oil and 3/4 teaspoon of the salt.

In a large glass or stainless-steel bowl, combine the lemon juice, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Stir in the remaining 1/2 cup oil with a fork. Stir in the basil.

Grill the squid quickly over high heat, turning once, until just done, 1 to 2 minutes per side. Remove. When cool enough to handle, cut the bodies into 1/2-inch rings and cut the tentacles in half. Add the squid, lettuce, pimientos, olives, and scallions to the dressing and toss.


Wine Recommendation: A light, high-acid wine is a must to stand up to the lemon and vinegar in the dressing here. To highlight the squid, serve a vibrant, fruity pinot grigio from the Alto Adige.


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Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
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Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
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