Warm Seafood Salad: Insalata Di Calamari E Polpo

2 quarts water
Salt
4 tablespoons red wine vinegar, plus 1 tablespoon for water
18 baby octopus, boiled 45 minutes with a cork and cooled
8 small squid, peeled and cleaned, whole
2 scallions, thinly sliced
1/2 cup extra-virgin olive oil
1 tablespoon hot red pepper, fresh, thinly sliced
1 bunch mint, leaves removed to yield 1/4 cup whole leaves
Pepper
2 cups wild bitter greens, washed and spun dry
2 lemons, cut into wedges

Bring 2 quarts of water to a boil and add 1 teaspoon salt and 1 tablespoon red wine vinegar. Add the octopus and boil 1 minute. Add the squid and cook until it is just translucent, about 1 minute. Drain and place in a warmed bowl. Add the scallions, 4 tablespoons vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add the greens, toss again and serve warm with the lemon wedges.

Yield: 4 servings