Calamari Salad

• 2 pounds squid, cleaned
• 1/2 cup extra-virgin olive oil
• 4 tablespoons white wine vinegar
• Juice of 2 lemons
• 2 large garlic cloves, minced
• 1 bulb fresh fennel, finely chopped
• 1/2 cup chopped red onion
• 6 sun-dried tomatoes in oil, minced
• 8 black Greek or Italian olives, pitted and chopped
• Hot red pepper flakes to taste
• Salt to taste

1. Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up.
2. Drain the squid and rinse it with cold water.
3. Pat it dry on paper towels and slice the bodies into thin rings.
4. Chop the triangular fins and the tentacles.
5. Place the squid in a glass or ceramic bowl.
6. Add the remaining ingredients and stir.
7. Cover and refrigerate for two to three days, then serve.

extravirgin olive oil, white wine vinegar, lemons, garlic, fresh fennel, red onion, tomatoes, black, red pepper, salt

Taken from cooking.nytimes.com/recipes/3023 (may not work)