Squid Salad With Lemon-And-Parsley Oil

• 1 1/2 pounds squid, cleaned, tentacles separated, bodies cut across into rings, 1/8 inch thick
• 6 scallions, trimmed and thinly sliced
• 4 ribs celery, trimmed and thinly sliced
• 2 teaspoons lemon-and-parsley oil (recipe above)
• 1 teaspoon salt, plus more to taste
• 18 teaspoon cayenne
• Freshly ground black pepper to taste

1. Bring a medium pot of water to the boil.
2. Add the squid and blanch for 1 minute.
3. Drain and set aside to cool.
4. Place the squid in a bowl and toss with the scallions, celery, lemon-and-parsley oil, salt and pepper.
5. Taste and adjust seasoning if desired.
6. Can be served cold or at room temperature.

bodies, scallions, celery, lemonandparsley oil, salt, cayenne, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10892 (may not work)