The Good News Melissa Kelly's inspiration for this salad is a dish she ate in Santa Margherita, on the Ligurian Coast of Italy. It includes butter beans; they're a terrific source of potassium, iron, copper and manganese and rich in soluble fiber, which helps lower cholesterol.
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2 tablespoons pine nuts
1 1/2 cups flat-leaf parsley leaves
3 celery ribs, thinly sliced, plus 1/2 cup celery leaves
2 garlic cloves
6 tablespoons extra-virgin olive oil, plus more for grilling
3 tablespoons Parmesan cheese
Salt and freshly ground pepper
One 15-ounce can imported butter beans, drained and rinsed
1/2 cup pickled sweet peppers or cherry peppers, thinly sliced
1/2 small red onion, finely chopped
1 1/2 pounds small squid, cleaned
1/2 cup torn basil leaves
How to Make It
Light a grill. In a small skillet, toast the pine nuts over high heat until lightly browned. Transfer to a plate to cool.
In a food processor, combine 1/2 cup of the parsley with the celery leaves, garlic and pine nuts and process until minced. Add the 6 tablespoons of olive oil and the Parmesan and process until smooth. Season the pesto with salt and pepper and transfer to a large bowl.
Bring a medium saucepan of salted water to a boil. Add the celery and blanch for 30 seconds; drain. Rinse under cold water and pat dry. Add the celery, butter beans, pickled peppers, onion and the remaining 1 cup of parsley to the pesto.
In a medium bowl, toss the squid with a little olive oil and season with salt and pepper. Grill the squid over high heat for 5 minutes, or until charred in spots. Cut the bodies into rings; leave the tentacles whole. Add the squid to the salad and toss. Season with salt and pepper, garnish with the basil and serve.