Marinated Calamari Salad

Preparation : In a medium sized nonreactive 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 Provençal white or Ros are the best accompaniments for this beautiful salad.