Italian Calamari Salad

• Cooked Calamari
• 1 pound calamari, cleaned
• 1 Bay Leaf
• 8 peppercorns
• 2 tablespoons Kosher Salt
• 1/2 lemon
• Salad
• 1 Lemon
• 6 tablespoons olive oil
• 4 tablespoons Red Wine Vinegar
• salt & pepper to taste
• 1 1/2 Celery Stalk, thinly sliced
• 1 Large fire-roasted red pepper, sliced into matchsticks
• 1 cup Kalamata Olives, halved
• 1/4 cup flat leaf parsley
• 2 scallion, sliced thin on diagonal

1. The cooking of the calamari is the most important part of this dish. You must cook it for no more then 2-3 minutes. Just til it's done, a little curled and white.rnrnBring medium pot of water to a boil and squeeze in lemon. Throw lemon into water along with the rest of the ingredients. Add the calamari and boil til just tender. About 2 minutes. When the calamari is done, remove with a slotted spoon to a large (preferably) glass bowl and immediately squeeze lemon over the hot squid rings.
2. Now add the rest of your salad ingredients. Do this quickly so the calamari has a chance to really absorb the flavor of each ingredient. Stir well after each addition.
3. Cover bowl and refrigerate until ready to serve.rnrnrnVariations: capers, yellow pepper, garlic, red pepper flakes

calamari, calamari, bay leaf, peppercorns, kosher salt, lemon, salad, lemon, olive oil, red wine vinegar, salt, celery, red pepper, kalamata olives, flat leaf parsley, scallion

Taken from food52.com/recipes/11571-italian-calamari-salad (may not work)