Mixed seafood salad

A delicious salad for all seasons but now that we are in the middle of Lent it is even more popular since it can be served also as a light meal

Recipe of Evi Voutsina,
from "KATHIMERINI" newspaper

Ingredients (for 4-6 people)

For the salad:
1 handful of rocket leaves
1 butterhead or Romaine lettuce
1 lollo rosso lettuce (red-leaf lettuce)
3 spring onions, finely chopped (both green and white parts)
10 cherry tomatoes, cut in half
1/2 bunch of dill, finely snipped
6 squids, well cleaned
1 red squid
3 octopus tentacles
30 mussels
150gr. of shrimps, peeled
1 red onion, cut in thin rings
plain vinegar

For the dressing:
150ml of extra-virgin olive oil
1 tbsp of balsamic vinegar
1 tsp mild mustard
1 lemon, the juice
salt
white pepper

Method:
Wash the salad leaves well and drain in a colander. Tear up into a bowl and leave aside.

Put the octopus in a pot and cover it almost completely with vinegar. Cover with the lid and boil in medium heat until soft. No water is needed! When ready cut into large chunks and leave aside.

In a spacious frying pan lightly steam the mussels for 4-5 minutes in their own juices. ***Throw out those which don't open. Clean the rest off their shells and leave aside on a plate.

In a large pot boil all the squids for 20 minutes adding the shrimps in the last 5 minutes. Then cut the squids into rings and keep aside.

Put all the seafood together in a large bowl, keeping aside a few pieces of each one for garnishing. Add in the bowl the salad leaves, the dill and the spring onions. Toss the ingredients to combine.

Put the ingredients for the dressing in a bowl and beat until you have a well combined and smooth mixture.

Serve the salad on a large platter and garnish on top with the seafood pieces you kept, the onion rings and the cherry tomatoes.

Pour over with the dressing and serve immediately.