GRILLED SQUID SALAD

Citrus, Castelvetrano Olive, Kalamata Olive, Confit Potato

Serves 4

• 2 pounds squid, cleaned, with about 6 bodies and 6 tentacle bunches

• canola oil

• finishing salt

• 8 Confit Potato cylinders made from russet potatoes, cut in half on the diagonal, at room temperature

• ½ cup Citrus Vinaigrette

• 12 Castelvetrano olives, pitted and sliced

• Kalamata olive crumb

• flat-leaf parsley leaves for garnish

1. Butterfly the squid tubes by cutting from top to bottom on one side.

2. With the pieces now lying flat, score each lightly in a crosshatch pattern.

3. Toss the tubes and tentacles in canola oil to lightly coat.

4. Separate the tentacles into clusters of three or four each, and leave the squid body whole.

5. Light a hot charcoal fire or get your gas grill ripping hot and give the squid tentacles a hard sear on each side for 2 to 3 minutes until they are browned.

6. Grill the butterflied and scored squid bodies for 2 to 3 minutes until they’ve taken on some colour and curled up nicely. Cut the bodies into bite-size pieces. Season everything lightly with salt.

7. To assemble the dish, lay three to five of the potato pieces on each of four plates.

8. In a bowl, toss the grilled squid pieces in the vinaigrette and distribute them evenly across the four plates. Garnish with a few spoonfuls of the sliced olives, the olive crumb, and parsley leaves. Serve immediately.

Confit Potatoes Makes about 5 pounds

• 5 pounds baby new potatoes or fingerlings, or 4 large russet potatoes

• ¼ cup kosher salt

• 4 quarts canola oil

1. Rinse and scrub the potatoes vigorously under cold running water in a colander. Drain the potatoes. If using baby new potatoes or fingerlings, leave them whole. If using russet potatoes, use an apple corer to punch width-wise cylinders out of the potatoes. Toss the potatoes with the salt and let sit for 1 hour.

2. In a pot, combine the potatoes and the oil. Bring the oil up to 200°F over medium-high heat and cook for about an hour, until the potatoes yield no resistance to a cake tester or skewer. Remove from the heat and let the potatoes and oil cool to room temperature before using.

3. The potatoes can be packed in an airtight container and covered in their cooking oil to store in the refrigerator for up to 2 weeks. Extra oil can be used for subsequent batches of confit potatoes, vinaigrettes, frying, or any other oil needs.

Citrus Vinaigrette

Makes 1 cups

• ¾ cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp fresh orange juice

• ¼ cup sherry vinegar

• kosher salt

1. Thoroughly whisk together the olive oil, citrus juices, and vinegar in a bowl to combine. Add salt to taste. Use immediately and store extra in a tightly sealed jar in the refrigerator for up to a month. This vinaigrette can be used as a dressing for salads or other vegetable dishes.

Kalamata Olive Crumb Makes 1 cup

• 4 cups Kalamata olives, pitted and drained

1. In a food dehydrator or a 350°F oven that has just been turned off, dry the pitted Kalamata olives overnight or until they are completely brittle.

2. Chop the dried olives with a sharp knife until you’ve achieved a fine crumb.

3. Store the leftovers in a jar with a lid at room temperature for 1 week and use as a garnish for salads, bagels and cream cheese, or other crudos.