Recipe courtesy of David Rocco
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Boil the cuttlefish in a medium pot of water for about 10 minutes, or until fork tender. Drain and cut into thin strips and toss into a large bowl.

For the celery: use a vegetable peeler to create thin shavings. (To make the shavings crispier, chill them on a bed of ice for a few minutes.)

Add the celery shavings to the bowl along with the walnuts, freshly squeezed lemon juice, extra virgin olive oil, and salt. Mix well.

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