GRILLED SQUID SALAD
2-1/2 pounds squid, cleaned
3/4 cup virgin olive oil
2 stalks celery, chopped
3/4 cup chopped fresh fennel
1/2 cup squeezed fresh lemon juice
1 tsp minced garlic
1/2 tsp Tabasco, or to taste
1/4 tsp kosher salt
1/4 cup chopped Italian parsley
Brush squid with about 2 TB olive oil, then grill over charcoal or gas about 3 minutes per side, perhaps a bit more for tentacles. Remove to cutting board, slicing bodies into rings and tentacles in half. Toss squid in mixing bowl with other ingredients. Adjust olive oil and lemon juice to taste.
