Marinated Squid Salad Salade Calmars Marinée

Ingredients

• 2 teaspoons best-quality red wine vinegar (I use Heinz)
• 3 tablespoons fresh lemon juice
• Coarse sea salt
• 1/3 cup extra-virgin olive oil
• 2 large ripe tomatoes, peeled, seeded, cored & chopped (or 1 14-ounce can diced plum tomatoes, well drained)
• 2 yellow bell peppers, cored, seeded and cut into 1/2-inch dice
• 1/4 of a small fennel bulb, very thinly sliced, then julienned
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 1 small jalapeno pepper, seeded, deribbed and finely chopped, or a pinch of hot red pepper flakes
• 2 tablespoons chopped fresh fennel tops
• 3 scallions, thinly sliced into rings
• 3 squid, cleaned and sliced into thin rings, tentacles reserved
• 2 tablespoons Pernod

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