Squid and Mussel Salad

Ingredients

• 12  belgian endive 
• 0.3 teaspoon pepper black
• 2 tablespoons apple cider vinegar 
• 0.5 large fennel bulb cored trimmed thinly sliced (sometimes called anise; 8 oz)
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon garlic minced
• 2 tablespoons juice of lemon fresh
• 1 lb mussels 
• 1 teaspoon olive oil extra virgin extra-virgin
• 2 tablespoons orange juice fresh
• 0.5 medium onion red thinly sliced
• 0.3 teaspoon salt 
• 1 lb squid rings whole separated cleaned

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot
• colander

Directions

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. (Discard any unopened mussels after 6 minutes.) Cool mussels, then remove from shells.
5. Whisk together vinegar, citrus juices, oil, garlic, salt, and pepper in a bowl and add squid, mussels, fennel, onion, and parsley, tossing to combine.
6. Serve salad on endive leaves.
7. Salad can be made 6 hours ahead and chilled, covered.
8. Each serving contains about 122 calories and 3 grams fat.
9. Gourmet