Squid, Fennel And Avocado Salad
|Olive oil||2 Tablespoon|
|Fresh squid||1 1⁄2 Pound, cleaned, patted dry and cut into thin rings|
|Lemon juice||3 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Olive oil||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Garlic clove||1 Large, minced|
|Minced green onion||3 Tablespoon|
|Minced fresh fennel bulb/Minced belgian endive||3 Tablespoon|
|Minced fresh sweet anise/2/3 teaspoon pulverized fennel seed||2 Teaspoon|
|Freshly ground pepper||1⁄3 Teaspoon|
|Avocados||2 Large, peeled, pitted and cubed|
|Fennel bulbs/3 small heads belgian endive, cut lengthwise into strips or 3 small heads romaine lettuce, cut lengthwise into strips||3 Small, cut into strips|
|Lemon||1 , scored, thinly sliced (Garnish)|
Heat olive oil in heavy skillet over low heat.
Add squid and cook until tender, about 5 minutes.
Combine lemon juice and peel in bowl.
Whisk in olive oil 1 drop at a time until mixture is thickened.
Stir in garlic, onion, fennel, anise, salt, pepper and squid and mix well.
Cover and refrigerate for 2 days, stirring occasionally.
Add avocado to salad several hours before serving; mix well.
Drain off excess dressing, if necessary.
Mound salad in center of round serving platter.
Arrange strips of fennel, endive or romaine around salad in spoke pattern.
Set 1 lemon slice between each spoke and 1 in center of salad.
Cover and refrigerate.
Let stand at room temperature 1 hour before serving.