Recipe - Grilled Spring Vegetables With Basil Rice

4 pound Squid; fullycleaned,
; bodies cut or sliced up in
; 2inch rounds, and
; tentacles halved,
; if large
2 teaspoon Salt
10 Garlic cloves; chopped plus
2
; finelyminced
3 tablespoon Olive oil; plus One half cup for
; dressing
Freshly ground pepper
2 2 ounce tins flat fillets of
anchovies
One fourth cup Fresh lemon juice
One fourth cup Roasted pine nuts; tossed
with coarse
; salt
1 cup Marinated sundried
tomatoes; cut in strips
One half cup Capers
1 cup Torn basil leaves; firmly
packed
Boston lettuce; for lining
platter

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

In food processor combine anchovies and their oil with lemon juice until
pureed. With motor running, slowly stream in remaining One half 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.

Heat a charcoal grill until very hot, or alternatively, preheat broiler. On
a finemesh 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.

In a large salad bowl combine squid with minced garlic, pine nuts and
anchovy dressing. Toss with sundried tomatoes, capers and basil. Serve on
a bed of green lettuce with garlicky grilled bread.

Yield: 24