SQUID AND MUSSEL SALAD ENJOY DAN:

                     SQUID AND MUSSEL SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound cleaned squid, bodies and tentacles separated but left whole

1 pound Penn Cove mussels

2 tablespoon EACH cider vinegar, lemon juice, and orange juice

1 thumb-size fresh ginger, minced

1 tablespoon EACH olive oil, red curry paste and fish sauce

2 garlic cloves, minced

Sea salt and Seasoned Pepper Medley

1/2-fennel bulb, trimmed, corded and thinly sliced crosswise

1/2-onion, thinly sliced

1 bell pepper, seeded and sliced

8 cherry tomatoes, halved

1 (19 Oz) can Mae Ploy coconut milk

1 bunch curly kale, rinsed, ribs removed and leaves torn into bit-size pieces

DIRECTIONS:

1.   Plunge squid into a large saucepan of boiling water.

2.   Remove heat and let stand, stirring one or twice for about 2 minutes.

3.   Cut squid bodies crosswise and thin slice and halve tentacles crosswise

4.   Set aside.

5.   Add oil in a skillet over medium-heat when sizzling.

6.   Add red curry paste and sauté for 30 seconds.

7.   Add onion, garlic ginger, fennel bulb, bell pepper, cherry tomatoes and sauté for 4 minutes.

8.   Add fish sauce, coconut milk, vinegar, lemon juice and orange juice.

9.   Bring to a boil; cover and steam the mussels for 3-5 minutes until mussels are opened, discard any unopened mussels.

10.                Add squid and cook I minute.

11.                To serve place the kale on a platter to make a bed.

12.                Place the seafood salad on top of the lettuce and serve.

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS!!