White Bean and Squid Salad with Marjoram

• 2 cups dried cannellini beans, soaked overnight and drained
• 4 whole cloves
• 1 small onion
• 2 garlic cloves, lightly smashed
• 2 bay leaves
• Kosher salt
• 1/4 cup fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 small red onion, thinly sliced
• 2 tablespoons minced marjoram
• Freshly ground pepper
• 1 1/2 pounds cleaned small squid
• 1/2 teaspoon crushed red pepper

1. In a large saucepan, cover the beans with 4 inches of cold water.
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. Reduce the heat to moderate and cook until the beans are tender, about 45 minutes.
4. Add 1 tablespoon of salt and simmer for 5 minutes longer.
5. Let the beans cool in the liquid for 30 minutes, then drain.
6. Discard the onion, bay leaves and garlic.
7. In a large bowl, whisk the lemon juice and lemon zest with 1/4 cup of the olive oil.
8. Add the beans, red onion and marjoram and season with salt and pepper.
9. Meanwhile, light a charcoal grill.
10. In a bowl, toss the squid with the remaining 1 tablespoon of olive oil and the crushed red pepper.
11. Grill the squid over high heat until charred and cooked through, about 3 minutes.
12. Transfer the squid to a work surface.
13. Cut the bodies into 1/2-inch rings and the tentacles in half.
14. Add the squid to the beans, toss and serve.

cannellini beans, cloves, onion, garlic, bay leaves, kosher salt, lemon juice, lemon zest, extravirgin olive oil, red onion, marjoram, freshly ground pepper, squid, red pepper

Taken from www.foodandwine.com/recipes/white-bean-and-squid-salad-with-marjoram (may not work)