Ingredients

• 4 pounds squid, fully-cleaned, bodies sliced in 2-inch rounds, and tentacles halved, if large
• 2 teaspoons salt
• 10 garlic cloves, chopped plus 2 finely-minced
• 3 tablespoons olive oil, plus 1/2 cup for dressing
• Freshly ground pepper
• 2 2-ounce tins flat fillets of anchovies
• 1/4 cup fresh lemon juice
• 1/4 cup roasted pine nuts, tossed with coarse salt
• 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

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Instructions

1. In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
2. 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.
3. 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.
4. 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.