Delfina Grilled Squid On White Beans

1. To make the beans: Place beans in a large pot and cover with 4 inches of water. Add garlic and salt.
2. Bring to a boil over high heat. Then cover and reduce to a simmer. Cook until tender but not falling apart, about 2 hours. Leftovers work beautifully in the white bean, Italian sausage, chard, shaved parm soup (p. 214).
3. To make the squid: Preheat the broiler on high. In a bowl, toss tentacles with avocado oil and salt. Spread on a sheet tray and broil for about 8 minutes, until cooked through and the edges are just crisp.

FINISH AND SERVE

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1. While the squid cooks, strain 2 cups cooked beans from their liquid. In a sauté pan over high heat, warm ¼ cup olive oil until simmering.
2. Add the beans and 1 cup of the bean cooking liquid. Bring to a vigorous boil. Smash about a quarter of the beans with the back of a spoon to thicken the broth slightly, keeping the rest whole.
3. Make the vinaigrette in a medium bowl by whisking together the shallot, olive oil, parsley, garlic, vinegar, and salt. Drizzle over greens and toss gently.
4. Spoon the beans and broth onto a large platter. Top with crispy squid, dressed greens, olives, lemon zest, and a pinch of salt.