Mussel and Calamari Seafood Salad Recipe

• ¼ cup of olive oil
• ¼ cup of white wine vinegar
• 1/8 cup of lemon juice
• 1 bay leaf
• 3 white pepper corns
• ¼ tablespoon of finely chopped fresh dill

• 250 grams / 9 oz of marinated calamari (squid)
• 100 grams / 4 oz of cooked marinated mussels
• ½ a lettuce
• ¼ of a green or red capsicum
• ½ a cucumber
• green olives or gherkins
• ½ fresh strawberry per person
• ground black pepper

The night before
Mix the oil, vinegar, lemon juice (save a couple of lemon slices for garnish on the salad) and the whole peppercorns in a small bowl. Separate the tips from the stems on the dill, and chop finely. Add to the dressing with the bay leaf and mix. Chill in the refrigerator.

As soon as possible before serving
Separate and wash the lettuce leaves, saving the best looking to serve the rest of the salad in. Chop the rest of the lettuce into strips and place in a large bowl with the diced capsicum and thin cucumber slices (do not peel the skin off the cucumber). Add ¼ cup of the dressing and ¼ cup of the marinade from the calamari to the bowl and toss. Serve the salad on top of the lettuce leaves.

Add the calamari and mussels to the plate, separating the squid tentacles if necessary. Add the olives or gherkins and a small amount of ground pepper (optional). Add the strawberry or other garnishing and serve immediately.

(Serves 4)