Grilled Squid Salad

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Ingredients

1. 2 pounds cleaned squid
2. 3/4 cup olive oil
3. 1 teaspoon salt
4. 1/4 cup lemon juice (from about 1 lemon)
5. 2 teaspoons wine vinegar
6. 1/4 teaspoon fresh-ground black pepper
7. 3 tablespoons thin-sliced basil leaves
8. 1/2 head green leaf lettuce, torn into bite-size pieces (about 1 quart)
9. 1/4 cup drained sliced pimientos (2 ounces)
10. 1/2 cup halved and pitted black olives
11. 4 scallions including green tops, sliced thin

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.
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.
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.