Squid, Bacon and Swiss Chard Salad

I love the color of squid, the slightly tough texture and the rich taste.  Here I have combined it with bacon and Swiss chard for a little added flavor.  I like to serve this dish as a first course and tend to use the whole squid including the body and tentacles.  Feel free, however, to use just the body.  The tentacles can be a tough match for a more visual eater.

Ingredients:

- 1 LB squid ( body and tentacles), cleaned and chopped into ¼-1/2 inch pieces, last ½ inch of the tentacles removed and discarded

- 2 tablespoons lemon juice

- 3 slices deli cut thick bacon, cut along the width into ½ inch pieces

- 2 TBS chopped scallions

- 2 TBS chopped shallots

- 2 teaspoons soy sauce

- I bundle Swiss chard, roughly chopped

- Fried Rice Cakes, http://thirtyyearoldhousewife.com/2011/02/ahi-poke-over-fried-rice-pancakes/

Instructions:

Combine squid and lemon juice in a Ziploc bag or a covered bowl.  Refrigerate for 30 minutes.

Heat a large sauté pan over medium high heat.  Add bacon.  Stir frequently and cook until the bacon is slightly browned.  Add shallots and continue to cook for 2 minutes.  Stir in squid, soy sauce and scallions and cook for 2 minutes per side.  Remove from heat and fold in scallions and Swiss chard. Serve immediately with fried rice cakes.