Boil the cuttlefish in a medium pot of water for about 10 minutes, or until fork tender. Drain
and cut into thin strips and toss into a large bowl.
For the celery: use a vegetable peeler
to create thin shavings. (To make the shavings crispier, chill them on a bed of ice for a few minutes.)
Add the celery
shavings to the bowl along with the walnuts
, freshly squeezed lemon juice
, extra virgin olive oil
, and salt. Mix well.