Cuttlefish With Shaved Fennel And Broken Vinaigrette

1. 1

   Using a mandoline or a sharp knife, thinly shave the fennel crosswise, and set aside.

2. 2

   In a small bowl, combine the mustard and the lemon juice.

3. 3

   Add the garlic cloves and salt to taste.

4. 4

   Stir the mixture while gradually adding 1/2 cup olive oil, until it is somewhat mixed but not fully incorporated; there should be large beads of oil flecking the liquid.

5. 5

   Taste and adjust seasoning, and set aside.

6. 6

   Preheat the broiler, placing the rack 6 inches below the heat.

7. 7

   Over high heat, bring a medium pot of lightly salted water to a boil.

8. 8

   Lightly oil the broiling pan, and arrange the cuttlefish in a single layer.

9. 9

   Sprinkle with remaining 1/4 cup olive oil, and season to taste with salt and pepper.

10. 10

    Add the haricots verts to boiling water, and blanch until tender, 3 to 4 minutes.

11. 11

    Drain well, and cut into thirds.

12. 12

    Place the cuttlefish under the broiler and cook, turning once, until puffed and opaque, about 2 minutes for each side.

13. 13

    To serve, make a pile of fennel on each of four plates.

14. 14

    Sprinkle a handful of haricots verts over each.

15. 15

    Spoon over with a tablespoon or two of the vinaigrette.

16. 16

    Place the cuttlefish on top; pour some cooking juices over them.

17. 17

    Add a touch more of the vinaigrette, and sprinkle with parsley.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.