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Categories:
squid olive oil salt lemon juice wine vinegar fresh ground black pepper thin-sliced basil leaves green leaf lettuce pimientos black olives scallions including green tops
Viewed: 46 - Published at: 8 years agoIngredients
- 2 pounds cleaned squid
- 3/4 cup olive oil
- 1 teaspoon salt
- 1/4 cup lemon juice (from about 1 lemon)
- 2 teaspoons wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons thin-sliced basil leaves
- 1/2 head green leaf lettuce, torn into bite-size pieces (about 1 quart)
- 1/4 cup drained sliced pimientos (2 ounces)
- 1/2 cup halved and pitted black olives
- 4 scallions including green tops, sliced thin
Method
- 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.