2 lbs. squid, cleaned, the bodies cut crosswise into 1/4 inch rings, the flaps cut into 1/4 inch strips, and the tentacles halved lengthwise
1 c. dry white wine
2 tsp. salt
1 bay leaf
3 tbsp. white wine vinegar
1/3 c. olive oil
3 ribs celery, sliced thin diagonally

In a large saucepan, combine the squid, the wine, the salt, the bay leaf, and enough water to cover the squid by 2 inches; bring the liquid to a boil and simmer the squid, covered, for 40 to 50 minutes or until it is tender. Drain the squid in a colander, discarding the bay leaf; rinse it under cold water and pat it dry. In a small bowl, whisk the vinegar with salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl, combine the squid and the celery; drizzle the mixture with the dressing and toss the salad with salt and pepper to taste. The salad may be made up to 1 day in advance and kept covered and chilled. Serve the salad at room temperature. Makes 4 cups.