Yield
4

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Variation: Shrimp can replace the squid. Toss a pound and a half of large shelled shrimp with the oil and salt, as in Step 1, and grill or broil them until just done, turning once, about five minutes in all.

Step 5

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.

Quick From Scratch Italian

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