1 teaspoon salt, plus more for the water
1 pound (U20/25) shrimp, peeled and deveined
12 small squid, bodies and tentacles, cleaned and cut into 1/4-inch rings
12 small squid, bodies and tentacles, cleaned and cut into 1/4-inch rings
1/2 pound bay scallops
1 clove garlic, minced to a paste
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper
1/2 cup thinly sliced celery
1/4 cup thinly sliced shallot
1/4 cup Castelvetrano olives, sliced
1/4 cup celery leaves
2 tablespoons mint, chiffonade
2 heads endive
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