Seafood Salad

• 1 pound squid
• 1 pound shrimp
• 1 pound scallops
• Salt to taste, if desired
• 3 tablespoons lemon juice
• 1 tablespoon white-wine vinegar
• 3/4 cup olive oil
• 6 tablespoons diced roasted green chili peppers (available in specialty food stores)
• 3/4 cup chopped Italian parsley
• 3 medium-sized tomatoes, seeded and cut into 1/4-inch dice
• 6 tablespoons sliced scallions
• 10 cups mixed greens, loosely packed
• Freshly ground pepper to taste

1. Clean the squid and cut the bodies into one-quarter-inch rings; leave the tentacles whole if small; halve them if large.
2. Cook the squid in a large pot of lightly salted boiling water until just opaque - a minute or less.
3. Remove with a slotted spoon, drain and rinse immediately with cold water to prevent overcooking.
4. Cook the shrimp in the same boiling water until just done - two to five minutes, depending on size.
5. Remove with a slotted spoon and drain.
6. Finally, cook the scallops in the same boiling water until just done - two to four minutes, depending on size.
7. Remove with a slotted spoon and drain.
8. Combine the remaining ingredients, except the greens, in a large mixing bowl.
9. Toss the seafood in this dressing and marinate, refrigerated, for one to four hours.
10. Correct seasonings and serve on a bed of greens.

squid, shrimp, scallops, salt, lemon juice, whitewine vinegar, olive oil, green chili peppers, italian parsley, tomatoes, scallions, mixed greens, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8741 (may not work)