Calamari Salad — Robert St. John

Ingredients

• 2 ½ lbs. Calamari, sliced tubes and tentacles
• ½ gallon Water
• ¼ cup Dry white wine
• ¼ cup White vinegar
• 4 Lemons
• 2 Tbl + 1 tsp Kosher salt
• 1 Tbl Whole black peppercorns
• 1 sprig Italian flat leaf parsley
• 1 sprig Fresh thyme
• 2 Tbl Red wine vinegar
• 1 Tbl Tarragon vinegar
• ¼ cup Extra virgin olive oil
• ¼ tsp Fresh ground black pepper
• ½ tsp Fresh garlic, minced
• ¼ cup Italian flat-leaf parsley leaves, loosely packed
• 2-3 each Large leaves fresh basil, chiffonade