Cuttlefish With Shaved Fennel And Broken Vinaigrette

• 2 small heads fennel, trimmed
• 6 tablespoons Dijon mustard
• 1/2 cup fresh lemon juice
• 2 large cloves garlic, peeled and lightly crushed
• Coarse salt
• 3/4 cup extra virgin olive oil, more for oiling pan
• 8 frozen whole cleaned cuttlefish, thawed and soaked in water for 1 hour and drained; or 16 cleaned calamari
• Coarsely ground black pepper
• handfuls haricots verts, trimmed
• 4 tablespoons chopped parsley

1. Using a mandoline or a sharp knife, thinly shave the fennel crosswise, and set aside.
2. In a small bowl, combine the mustard and the lemon juice.
3. Add the garlic cloves and salt to taste.
4. Stir the mixture while gradually adding 1/2 cup olive oil, until it is somewhat mixed but not fully incorporated; there should be large beads of oil flecking the liquid.
5. Taste and adjust seasoning, and set aside.
6. Preheat the broiler, placing the rack 6 inches below the heat.
7. Over high heat, bring a medium pot of lightly salted water to a boil.
8. Lightly oil the broiling pan, and arrange the cuttlefish in a single layer.
9. Sprinkle with remaining 1/4 cup olive oil, and season to taste with salt and pepper.
10. Add the haricots verts to boiling water, and blanch until tender, 3 to 4 minutes.
11. Drain well, and cut into thirds.
12. Place the cuttlefish under the broiler and cook, turning once, until puffed and opaque, about 2 minutes for each side.
13. To serve, make a pile of fennel on each of four plates.
14. Sprinkle a handful of haricots verts over each.
15. Spoon over with a tablespoon or two of the vinaigrette.
16. Place the cuttlefish on top; pour some cooking juices over them.
17. Add a touch more of the vinaigrette, and sprinkle with parsley.
18. Serve immediately.

heads fennel, mustard, lemon juice, garlic, salt, extra virgin olive oil, water, ground black pepper, haricots verts, parsley

Taken from cooking.nytimes.com/recipes/5946 (may not work)