Grilled Montauk Squid with a Thai Basil Salad | Saveur

Ingredients

• ¹⁄₂ lb. squid, cleaned with skin left on
• 1 clove garlic
• 2 sprigs parsley
• 1 Tbsp. olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch purslane, picked of thick stems and washed
• 1 pint cherry tomatoes, sliced in half
• 2 medium beets, baked, peeled, and cut into wedges
• 4 stems Thai basil, picked, plus more for garnish
• 1 Tbsp. champagne vinegar
• ¹⁄₂ tsp. salt
• 1 anchovy filet, rinsed
• ¹⁄₄ cup extra-virgin olive oil