Squid and Celery Salad

• 5 squid, about 1 1/4 pounds
• 3 ribs celery, trimmed
• 2 tablespoons red-wine vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon Asian sesame oil
• 1 tablespoon finely chopped fresh coriander leaves
• 1 tablespoon chili oil, available in Asian markets
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons finely minced fresh garlic
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground pepper, preferably white
• Salt to taste if desired

1. Clean the squid by removing the insides and the ''pen.''
2. Cut off the eyes and discard.
3. Reserve the tentacles.
4. Pull or scrape off the outer coating of the squid bodies.
5. Rinse the cleaned squid and pat dry.
6. Cut each squid in half and place on a flat surface, skinned side down.
7. Using a sharp knife held at an angle, score the squid on top with a diagonal diamond pattern.
8. Cut the squid into rectangles or squares, about 1 1/2 inches in width or length.
9. Place in cold water and set aside.
10. Place the celery on a flat surface.
11. Holding a knife at an angle, cut the celery ribs on the diagonal into thin 1/4-inch slices.
12. Combine the vinegar, soy sauce, sesame oil, coriander, chili oil, ginger, garlic, sugar and pepper in a mixing bowl.
13. Blend thoroughly.
14. Bring large quantity of water to a boil and add salt.
15. Add squid and cook 30 seconds, no longer.
16. Drain immediately and run under cold running water until chilled.
17. Drain thoroughly.
18. Bring enough water to boil to cover the celery slices when added.
19. Add salt to taste.
20. Add the celery and cook about 30 seconds, no longer.
21. Drain and run under cold running water until chilled.
22. Drain well.
23. Put the celery and squid in a bowl.
24. Add the sauce and toss to blend.
25. Refrigerate.
26. When ready to serve toss once more.

celery, redwine vinegar, soy sauce, asian sesame oil, fresh coriander leaves, chili oil, fresh ginger, fresh garlic, sugar, freshly ground pepper, salt

Taken from cooking.nytimes.com/recipes/2959 (may not work)