Calamari With Fennel

Preparation:

Preparation: Scrape the carrot, peel the onion and put them in a saucepan with the celery, the tufts of fennel leaves and a teaspoon of salt. Cover with water and bring to a boil. When the water boils, dip the squid in it and let them cook for about three quarters of an hour or until they are tender. Drain the calamari and let them cool. In the meantime, peel the fennel and cut it into thin slices. Wash and dry the lettuce and arrange it in four soup plates or small bowls. Cut the calamari into thin slices and put them in the bowl with the fennel. Season with oil, lemon juice and salt. Stir gently before arranging them on plates over the salad.