Chef Michael Leviton of Area Four in Boston is responsible for this inspired combination of flavors. After eating it, I knew I had to come up with my own version. Squid is available year-round at Newman’s Seafood, New Seasons and Whole Foods markets.

Vinaigrette
2 Tbsp lemon juice
1 shallot, finely minced
1 Tbsp finely chopped preserved lemon, or 1 tsp finely chopped lemon zest
5 Tbsp olive oil
Fine sea salt and freshly ground black pepper

Salad
1 pound squid, cleaned and cut diagonally in 1/2-inch rings
2 Tbsp olive oil
Pinch fine sea salt
1 cup garbanzo beans
4 cups loosely packed parsley leaves
1/4 cup Greek or other oil-cured black olives, pitted, halved and torn

1. Place a cast iron pan or oven-safe skillet in oven and preheat to 475 degrees.

2. For vinaigrette, put lemon juice, shallot and lemon zest in a small nonreactive bowl with a pinch of salt and set aside for 10 minutes. Slowly whisk in oil to emulsify and add more salt and black pepper to taste. Set aside.

3. Toss squid with oil, sprinkle with salt and add to hot pan. Roast for about 4 minutes, stirring once halfway through. Remove pan from oven, add garbanzo beans (rinse and drain well if using canned) and put in a large bowl. Toss with half of vinaigrette and set aside to cool slightly.

4. To serve, place parsley in a bowl and dress lightly with remaining vinaigrette. Add slightly cooled squid mixture and olives and toss to evenly distribute ingredients.

Serves 4

Recipe by Ellen Jackson

Photo by Leah Harb

Leave a Reply