This is such a pretty and refreshing dish. It's my favorite thing to serve if I'm having a Bastille Day Party, because it's light and summery, and so very French. This recipe came from a lady I met in the market in Old Nice many years ago. —ChefJune
best-quality red wine vinegar (I use Heinz)
fresh lemon juice
Coarse sea salt
extra-virgin olive oil
large ripe tomatoes, peeled, seeded, cored & chopped (or 1 14-ounce can diced plum tomatoes, well drained)
yellow bell peppers, cored, seeded and cut into 1/2-inch dice
of a small fennel bulb, very thinly sliced, then julienned
small jalapeno pepper, seeded, deribbed and finely chopped, or a pinch of hot red pepper flakes
chopped fresh fennel tops
scallions, thinly sliced into rings
squid, cleaned and sliced into thin rings, tentacles reserved
In This Recipe
In a medium-sized nonreactive bowl, combine the vinegar and 2 teaspoons of lemon juice. Add salt to taste and stir to dissolve the salt. Add 3 tablespoons of the oil, the tomatoes, peppers, parsley, hot pepper (flakes), fennel, fronds and scallions, and stir to blend. Set aside.
Bring 3 quarts of water to a boil. Once it has boiled, add 2 tablespoons coarse sea salt. Add the squid rings and tentacles, and stir. Remove from the heat and continue to stir until the squid loses its translucency and turns opaque, just a few minutes. When they taste right, flip them all into a giant colander. Drain well, but do not rinse.
Add the drained, hot squid to the marinade and toss to blend. Stir in the remaining olive oil and lemon juice. Add Pernod. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving.
Serve on small salad plates on a bed of dressed greens, or arrange atop a bed of arugula or other lettuce, mixed with a touch of vibrant red radicchio on a large serving platter. Serve with fresh country bread and a glass of chilled rosé wine.