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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 lb cleaned squid, bodies and tentacles separated but left whole |
1 lb cultivated mussels |
2 tablespoons cider vinegar |
2 tablespoons fresh orange juice |
2 tablespoons fresh lemon juice |
1 teaspoon extra-virgin olive oil |
1/4 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise |
1/2 medium red onion, thinly sliced |
2 tablespoons chopped fresh flat-leaf parsley |
12 belgian endive leaves |
Directions:
1. Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes. Drain squid in a colander and cool. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
2. Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.
3. Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
4. Serve salad on endive leaves.
5. Cooks’ note: Salad can be made 6 hours ahead and chilled, covered.
6. Each serving contains about 122 calories and 3 grams fat. Nutritional analysis provided by Gourmet
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