Ingredients

• 1 1/2 pounds cuttlefish, cleaned
• 2 celery stalks
• 1/2 cup walnuts, chopped
• Juice of 1 lemon
• 4 tablespoons extra-virgin olive oil
• Bunch fresh Italian parsley, chopped
• Salt

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Instructions

1. Boil the cuttlefish in a medium pot of water for about 10 minutes, or until fork tender. Drain and cut into thin strips and toss into a large bowl.
2. For the celery: use a vegetable peeler to create thin shavings. (To make the shavings crispier, chill them on a bed of ice for a few minutes.)
3. Add the celery shavings to the bowl along with the walnuts, freshly squeezed lemon juice, extra virgin olive oil, and salt. Mix well.