Squid and Mussel Salad

• 1 lb cleaned squid, bodies and tentacles separated but left whole
• 1 lb cultivated mussels
• 2 tablespoons cider vinegar
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise
• 1/2 medium red onion, thinly sliced
• 2 tablespoons chopped fresh flat-leaf parsley
• 12 Belgian endive leaves

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. Drain squid in a colander and cool.
3. Cut squid bodies crosswise into thin slices and halve tentacles crosswise.
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. (Discard any unopened mussels after 6 minutes.)
6. Cool mussels, then remove from shells.
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. Serve salad on endive leaves.

tentacles, mussels, cider vinegar, orange juice, lemon juice, extravirgin olive oil, garlic, salt, black pepper, fennel, red onion, flatleaf, endive leaves

Taken from www.epicurious.com/recipes/food/views/squid-and-mussel-salad-105715 (may not work)