White Bean and Squid Salad with Marjoram

1. 1

   In a large saucepan, cover the beans with 4 inches of cold water.

2. 2

   Stick the cloves into the onion and add it to the saucepan, along with the garlic and bay leaves, and bring to a boil.

3. 3

   Reduce the heat to moderate and cook until the beans are tender, about 45 minutes.

4. 4

   Add 1 tablespoon of salt and simmer for 5 minutes longer.

5. 5

   Let the beans cool in the liquid for 30 minutes, then drain.

6. 6

   Discard the onion, bay leaves and garlic.

7. 7

   In a large bowl, whisk the lemon juice and lemon zest with 1/4 cup of the olive oil.

8. 8

   Add the beans, red onion and marjoram and season with salt and pepper.

9. 9

   Meanwhile, light a charcoal grill.

10. 10

    In a bowl, toss the squid with the remaining 1 tablespoon of olive oil and the crushed red pepper.

11. 11

    Grill the squid over high heat until charred and cooked through, about 3 minutes.

12. 12

    Transfer the squid to a work surface.

13. 13

    Cut the bodies into 1/2-inch rings and the tentacles in half.

14. 14

    Add the squid to the beans, toss and serve.

* Per serving · 4 servings · Values may vary.