Ingredients

• 3/4 pound squid, cleaned, tentacles removed and
• body sacs cut into 1/4-inch rings
• 3/4 pound shrimp, (same size as squid) shelled and
• deveined
• 1 1/2 cups cooked cannellini beans
• 1/2 cup thinly sliced fennel
• 1/2 cup thinly sliced red onion
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of red wine vinegar
• 2 teaspoons dijon mustard
• Salt and pepper to taste
• 6 tablespoons extra-virgin olive oil, or to taste
• 3 tablespoons minced fresh parsley, dill or chervil

Instructions

1. In a saucepan of boiling salted water add the shellfish and cook for 1-2 minutes, or until just firm. Drain and pat dry In a bowl combine the seafood with the beans, fennel and onion. In a bowl whisk together the lemon juice, vinegar, mustard and salt and pepper to taste. Add the oil in a stream whisking, and whisk the mixture until it is combined well. Pour the dressing over the salad and toss to combine. Garnish with the herbs.