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1
Preheat the oven to 350.
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2
On a sheet of aluminum foil, drizzle the garlic heads with 2 tablespoons of the olive oil.
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3
Wrap tightly and roast for about 1 hour, until the garlic is very soft; let cool.
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4
Halve the garlic crosswise and squeeze the garlic cloves out of the skins into a small bowl.
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5
Add 3 tablespoons of the olive oil and mash to a paste; whisk in 2 tablespoons of the lemon juice and season with salt.
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6
Meanwhile, finely grate 1 teaspoon of grapefruit zest.
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7
Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruit.
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8
Working over a medium bowl, cut in between the membranes to release the sections; discard the membranes and stir in the zest.
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9
Heat a large cast-iron griddle with 1 tablespoon of the olive oil.
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10
Add half of the squid and cook over high heat, turning once, until golden in spots and just white throughout, about 1 minute.
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11
Transfer the squid to a large bowl.
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12
Repeat with 1 more tablespoon of the olive oil and the remaining squid.
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13
Wipe off the griddle and add 1 tablespoon of olive oil.
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14
Add the avocado, cut side down, and cook over high heat until nicely charred, about 1 minute.
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15
Scoop out the avocado and thinly slice it.
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16
Add the avocado, mustard greens and 1/2 cup of the roasted-garlic dressing to the squid and toss; reserve the remaining garlic dressing for another use.
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17
Season with salt.
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18
Transfer to plates.
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19
In a small bowl, toss the radishes with the almonds and remaining 1 tablespoon each of lemon juice and olive oil; season with salt.
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20
Top the salads with the radishes and almonds and serve.
