Grilled Montauk Squid With A Thai Basil Salad

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Ingredients

1/2 lb. squid, cleaned with skin left on

1 clove garlic

2 sprigs parsley

1 tbsp. olive oil

Ground black pepper, coarse

Salt

FOR THE THAI BASIL SALAD:

1 bunch purslane picked of thick stems and washed

1 pt. cherry tomatoes, sliced in half

2 medium sized beets baked, peeled, and cut in wedges

FOR THE THAI BASIL DRESSING:

4 stems of Thai basil, picked

1 tbsp. champagne white vinegar

1/2 tsp. salt

1 rinsed anchovy filet

1/4 cup extra virgin olive oil

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