Squid, Fennel, and Avacado Salad recipe
12 servings:

Heat olive oil in heavy skillet over low heat. Add squid and cook until tender, about 5 minutes. Set aside.
Combine lemon juice and peel in bowl. whisk in olive oil 1 drop at a time until mixture is thickened.
Stir in garlic, onion, fennel, anise, salt, pepper and squid and mix well. Cover and refrigerate for 2 days, stirring occasionally. Add avocado to salad several hours before serving, mix well.
Drain offexcess dressing, if necessary. Mound salad in center of round serving platter. Arrange strips of fennel, endive or romaine around salad in spoke pattern.
Set one lemon slice between spoke and one in center of salad.
Cover and refrigerate.
Let stand at room temperature 1 hour before serving.

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