Seafood salad with vegetables

08519 SEAFOOD SALAD with VEGETABLES INGREDIENTS for 4 PERSONS 250 g of shrimp tails, 300 g baby octopus, 8 asparagus, spring onion, 3 2 Zucchini, 1 sweet pepper, 1 bunch of basil, 2 sprigs Marjoram, 1 bay leaf, 1/2 onion, 1/2 cup of dry white wine, 1 dl olive oil, 3 tablespoons lemon juice, 1 sprig of parsley, 2 peppercorns, salt and pepper.

Peel the onion, wash and cut into slices; wash the parsley.

Put in a pot 1, 5 l water, add the onion, parsley, bay leaf, white wine, peppercorns and bring to a boil; Add salt and simmer for 15 minutes.

Meanwhile shelled shrimp tails, deprive of neo inside and wash them; clean the baby octopus, take away the skin and entrails, wash them and cut them into small pieces.

Clean the asparagus by depriving them of the most tough, green Peel with vegetable peeler, possibly at bow, wash them and cut them into pieces.

Wash the Basil and marjoram, dry them gently with a cloth, chopped Basil and chopped Marjoram.

Private the spring onions, roots of the outer leaves and the Green party's harder, wash them and cut them in half lengthwise; check the courgettes, wash and cut into strips; clean the pepper seeds and depriving him of the inner pith, wash and cut into strips.

In a small bowl mix the lemon juice with a pinch of salt and pepper, add the olive oil and lightly beat the ingredients with a fork until well emulsified sauce.

Cook shrimp tails and baby squid prepared in boiling broth for 3-4 minutes, drain them, put them in a bowl and toss with 3 tablespoons of the lemon sauce.

Cook separately prepared steamed vegetables, drain, toss with the remaining sauce and add them to the shrimp; stir, sprinkle with Basil and Marjoram and serve the seafood salad without waiting.