Ingredients:
- 1 lb squid tubes
- 3 green onions
- 1/4 cup chopped fennel fronds
- 1/2 lb sugar peas or 1/4 lb shelled regular peas
- 1 clove finely chopped garlic
- 1/4 t. salt
- 1/4 t. black pepper
- 1/4 t. celery seed (optional)
- 2 t. lemon juice
- 4 T. extra-virgin olive oil
Preparation:
Slice the squid tubes into 1/2-inch thick rings. Bring a large pot of salty water to a boil and get a bowl of ice water ready.
Plunge the squid into the boiling water for 25-35 seconds -- no more! Then remove them and plunge them into the ice water. Let them cool for a minute or two and set the squid aside.
Slice the green onions into thin rings.
Mix the calamari, green onions, the peas and most of the fennel fronds in a large bowl; leave out a little of the fennel fronds for garnish.
Using a mortar and pestle, pound the salt, pepper, celery seed and garlic into a paste. Add the lemon juice and keep mixing and mashing, then add the oil a tablespoon at a time, mashing and mixing all the way.
If you don't have a mortar and pestle, you can try to mash things together with a heavy spoon, or you could use a food processor -- but the result will be very different.
Pour this dressing over the salad, toss well, and top with the remaining fennel fronds. Serve at once with a crisp white wine such as a Vermentino, a Chenin Blanc or an Albarino.