olive oil in heavy skillet over low heat. Add squid and cook
until tender, about 5 minutes. Set aside.
lemon juice and peel in bowl. whisk in olive oil 1 drop at a
time until mixture is thickened.
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.
offexcess dressing, if necessary. Mound salad in center of round
serving platter. Arrange strips of fennel, endive or romaine
around salad in spoke pattern.
one lemon slice between spoke and one in center of salad.
stand at room temperature 1 hour before serving.