Grilled Squid Salad with Fennel, Tomatoes & Olives - Andrew Zimmern

Ingredients

• 18-24 ounces fresh squid
• Olive oil
• 1 teaspoon dried thyme
• Salt
• Grilled Italian bread, for serving
• 2 teaspoons capers
• 1 clove garlic, grated
• 7 cornichon, thinly sliced
• 1 head fennel, halved and shaved thin on a mandolin
• 1 shallot, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 cup mild green or black olives, sliced (Castelvetrano or kalamata olives work well)
• 2 ribs celery, thinly sliced
• 2 teaspoons dried oregano
• 2 heads Belgian endive, julienned lengthwise
• 2 fresno chiles, thinly sliced
• 1 large bunch Italian parsley, chopped
• 2 tablespoons minced chives
• 12 basil leaves, chopped
• Juice of 1 lemon
• 1/4 cup olive oil
• Black pepper