4 pounds baby squid, cleaned, bodies scored lightly in a crisscross fashion
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Vegetable oil, for brushing grill
2 large cloves garlic, minced
2 lemons, zested and juiced
1 to 2 fresh red chiles, seeded and finely chopped
1 recipe Roasted Garlic Vinaigrette, recipe follows
1/3 cup minced flat-leaf Italian parsley
1/3 cup capers, rinsed and drained
3 scallions, trimmed and sliced paper thin on the bias
5 heads fennel, trimmed and sliced paper thin
5 heads fennel, trimmed and sliced paper thin
1 cup green olives, preferably cerignola, pitted, and thinly sliced
2 bunches baby arugula, trimmed, washed, and spun dry
6 garlic bulbs
1 1/2 cups extra-virgin olive oil
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/4 cup water
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