Squid and Mussel Salad

1. 1

   Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1 1/2 minutes.

2. 2

   Drain squid in a colander and cool.

3. 3

   Cut squid bodies crosswise into thin slices and halve tentacles crosswise.

4. 4

   Scrub mussels and rinse well, then cook in a 5- to 6-quart heavy pot over moderately high heat, covered, until shells are opened, 4 to 6 minutes, checking frequently after 4 minutes and transferring mussels as opened to a bowl.

5. 5

   (Discard any unopened mussels after 6 minutes.)

6. 6

   Cool mussels, then remove from shells.

7. 7

   Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.

8. 8

   Serve salad on endive leaves.

* Per serving · 4 servings · Values may vary.