3 lbs. lg. squid, cleaned
Extra virgin olive oil
1/2 c. fresh lemon juice
1/2 c. extra virgin olive oil
2 celery stalks, cut into 1/4 inch dice
1 tbsp. minced garlic
1 tbsp. chopped fresh cilantro
1/4 tsp. dried red pepper flakes
Salt
6 c. mixed greens
Lemon wedges
Fresh chives

Prepare barbecue grill (medium-high heat). Position grill rack 4 inches from heat. Top with fine rack. Brush squid bodies and tentacles with oil. Grill until opaque, about 2 minutes per side. Cool to room temperature.

Cut squid bodies into rings; halve tentacles. Place in large bowl. Mix in lemon juice, 1/2 cup oil, celery, garlic, cilantro, red pepper flakes, and salt. Let marinate 30 minutes.

Mound greens on plates. Spoon squid mixture over. Garnish with lemon wedges and chives and serve.