Grilled Montauk Squid with a Thai Basil Salad
Fragrant Thai basil salad harmonizes with tender marinated grilled squid in this refreshing creation from the chef of New York City's Savoy restaurant
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Grill
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Plate
Ingredients
- 1⁄2 lb. squid, cleaned with skin left on
- 1 clove garlic
- 2 sprigs parsley
- 1 Tbsp. olive oil
- Kosher salt
- 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
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