How to Make It
Soak the radishes, zucchini, squash and fennel slices in a bowl of ice water.
In a bowl, mix the vinegar with the preserved lemon and shallot. Slowly whisk in 1/2 cup of the olive oil. Season the vinaigrette with salt and pepper.
In a large skillet, combine the remaining 1 tablespoon of oil with 2 tablespoons of water and bring to a simmer. Add the squid and season with salt and pepper. Cover and cook over moderate heat until just opaque throughout, about 1 minute. Add the poached squid to the vinaigrette.
Drain the iced vegetables and pat thoroughly dry. Add the vegetables, tomatoes, olives and herbs to the squid and mix well. Transfer the salad to plates and drizzle with any remaining vinaigrette. Garnish with piment d’Espelette and fleur de sel.