1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
16 torpedo onions or medium shallots, unpeeled
16 whole cleaned baby squid (1 1/2 pounds), bodies and tentacles separated
4 cups sorrel leaves
- Light a grill. In a small bowl, combine the 1/4 cup of extra-virgin olive oil with the lemon juice and season the dressing with salt and black pepper.
- Grill the torpedo onions or shallots over moderately high heat, turning a few times, until charred on the outside and just tender within, about 20 minutes. Transfer the onions to a bowl, cover with a damp cloth and let steam for 15 minutes. Peel the onions and trim the ends. Put the onions in a large bowl and keep warm.
- In a bowl, drizzle the squid bodies with olive oil and season liberally with salt and pepper. Grill the squid over high heat until it is lightly charred and tender, about 1 minute per side. Transfer the squid bodies to the bowl with the grilled onions. Repeat with the tentacles.
- Add the sorrel leaves and the dressing to the onions and squid and toss to combine. Season the salad with salt and pepper. Arrange the salad on 4 plates and serve right away.
Pinot Noir from New Zealand, especially the Marlborough region, often has a slight smokiness that goes well with grilled seafood.