Active Time

　　35 min

　　Total Time

　　35 min

　　From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures. Make sure to use the freshest calamari you can find, and cook it quickly over the hot griddle to keep it as tender as possible.

　　

Ingredients

Makes 4 servings

　　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

　　

Equipment:

a large (2-burner) griddle (preferably cast-iron)

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Serve with:

　　acini di pepe pasta with garlic and olives ; fresh bread