Instructions: Makes 6 (main dish) servings - more for a first course

This is delicious as a first course for a big party. Its kind of a Provencal Antipasto. Its also a great summer supper with a bottle of chilled Provencal white or rose wine.

In a medium sized non-reactive bowl, combine the vinegar and 1 teaspoon of lemon juice. Add salt to taste and stir to dissolve it. Add 3 tablespoons of the oil, the tomatoes, green and yellow bell peppers, zucchini, chervil or parsley, pepper flakes, thyme and scallions, and stir to blend. Set aside.

Put 3 quarts of water into a large saucepan. When the water reaches a boil, add 2 tablespoons salt. Add the squid rings and tentacles. Cook just until the squid becomes opaque, not more than 1 minute. [The water may not return to the boil.] When they are cooked, turn them all into a large colander. Drain well, but do not rinse.

Immediately add the drained squid to the marinade and toss to blend. Stir in the remaining olive oil and 2 tablespoons lemon juice. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving.

Arrange a large lettuce leaf on each of 6 small salad plates, and divide the salad between the plates; or present the dish similarly on a serving platter.

Wine Tip: As a first course (or on its own as a main dish) a Provencal white or Rose are the best accompaniments for this beautiful salad.

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