Ingredients

• 2 cups packed basil leaves
• 1/2 cup olive oil
• 2 tablespoons water
• 2 tablespoons fresh lemon juice, or to taste
• 1 pound cleaned calamari (squid)
• 1 (15- to 16-ounce) can cannellini beans, rinsed and drained
• 1/2 pound tomatoes, cut into 1-inch chunks
• 1 celery rib, chopped
• 1/2 small onion, finely chopped
• 1 (3 1/2 - to 5-ounce) package baby greens such as arugula or mâche
• 1 tablespoon vegetable oil
• a large (2-burner) griddle (preferably cast-iron)

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Instructions

1. Blanch basil in a small saucepan of boiling water 15 seconds, then drain in a sieve and rinse under cold water to stop cooking.
2. Drain basil and squeeze out excess liquid, then purée in a blender with olive oil, water, lemon juice, and 1/2 teaspoon each of salt and pepper until dressing is bright green and smooth, about 1 minute.
3. Cut each body sac of calamari lengthwise along seam to open into a flat piece; rinse well. Pat calamari dry, then cut body sacs into 1-inch pieces and halve any large tentacles lengthwise.
4. Toss beans, tomatoes, celery, and onion with 1/3 cup basil dressing, then gently toss with greens. Season with salt and lemon juice, then divide among 4 plates.
5. Heat griddle over high heat until hot. Meanwhile, toss calamari with 1/4 teaspoon salt. Brush griddle with vegetable oil, then cook calamari in 1 layer, stirring occasionally with tongs, until browned in spots and just cooked through, 2 to 3 minutes. Divide calamari among salads; drizzle with some of remaining dressing.