Cullen's Squid Anchovy Pine Nut Salad
4 lb squid fully cleaned
2 tsp salt
10 x garlic cloves chopped, plus
2 x garlic cloves finely-minced
3 tbl olive oil plus
1/2 cup olive oil for dressing
Freshly-ground black pepper
2 can flat anchovy fillets - (2 oz ea)
1/4 cup fresh lemon juice
1/4 cup roasted pine nuts tossed with
Coarse salt to taste
1 cup marinated sun-dried tomatoes cut in strips
1/2 cup capers
1 cup torn basil leaves - (firmly packed)
Boston lettuce for lining platter
Method :
Slice squid bodies into 2-inch rounds, and halve the tentacles if large. 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 1/2 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.
This recipe yields 24 servings as part of a buffet.