Name: Squid and Mussel Salad
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 first-course servings
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

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Squid and Mussel SaladRomulo Yanes

Cooks’ note:

Salad can be made 6 hours ahead and chilled, covered.

Recipe notes

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