Seafood Salad with Raspberry Vinaigrette

Name: Seafood Salad with Raspberry Vinaigrette
Yield: 4
Ingredients: For the cooking broth; 200g of carrot; 200g of onion; 100g of salt; 100g of sweet basil; 1 tablespoon of white pepper; 200ml of white vinegar; 1 bouquet garni (green parts of leek, thyme, parsley, and bay leaf); For the seafood; 120g of cooked and chopped squid; 120g of cooked and chopped octopus; 120g of cooked and chopped shrimp; 150g of cooked and chopped scallops; For the salad; 1 small tomato, diced into cubes; 2 tablespoons of lemon juice strained; 2 tablespoons of sweet basil cut into cubes; 2 tablespoons of green mayonnaise; 1 tablespoon of chopped walnuts in cubes; 1 tablespoon of raspberry vinegar; For the raspberry vinaigrette; 6 tablespoons of extra virgin olive oil; 2 tablespoons of raspberry vinegar; salt and white pepper to taste; For decoration; green leaves; aromatic herbs

1
For the cooking broth
2
200g of carrot
3
200g of onion
4
100g of salt
5
100g of sweet basil
6
1 tablespoon of white pepper
7
200ml of white vinegar
8
1 bouquet garni (green parts of leek, thyme, parsley, and bay leaf)
9
For the seafood
10
120g of cooked and chopped squid
11
120g of cooked and chopped octopus
12
120g of cooked and chopped shrimp
13
150g of cooked and chopped scallops
14
For the salad
15
1 small tomato, diced into cubes
16
2 tablespoons of lemon juice strained
17
2 tablespoons of sweet basil cut into cubes
18
2 tablespoons of green mayonnaise
19
1 tablespoon of chopped walnuts in cubes
20
1 tablespoon of raspberry vinegar
21
For the raspberry vinaigrette
22
6 tablespoons of extra virgin olive oil
23
2 tablespoons of raspberry vinegar
24
salt and white pepper to taste
25
For decoration
26
green leaves
27
aromatic herbs

Ingredients

1
For the cooking broth
2
200g of carrot
3
200g of onion
4
100g of salt
5
100g of sweet basil
6
1 tablespoon of white pepper
7
200ml of white vinegar
8
1 bouquet garni (green parts of leek, thyme, parsley, and bay leaf)
9
For the seafood
10
120g of cooked and chopped squid
11
120g of cooked and chopped octopus
12
120g of cooked and chopped shrimp
13
150g of cooked and chopped scallops
14
For the salad
15
1 small tomato, diced into cubes
16
2 tablespoons of lemon juice strained
17
2 tablespoons of sweet basil cut into cubes
18
2 tablespoons of green mayonnaise
19
1 tablespoon of chopped walnuts in cubes
20
1 tablespoon of raspberry vinegar
21
For the raspberry vinaigrette
22
6 tablespoons of extra virgin olive oil
23
2 tablespoons of raspberry vinegar
24
salt and white pepper to taste
25
For decoration
26
green leaves
27
aromatic herbs

Directions

1
Bouillon cooking
2
In 3 liters of boiling water, cook all the ingredients for 30 minutes
3
Then, cool it down and reserve
4
Seafood
5
Cook the seafood in the above bouillon separately
6
Then, rapidly chill them in ice water and drain well after cooling
7
Chop everything up and season with salt and white pepper, letting it sit for 5 minutes
8
Mix all the salad ingredients together and add the seafood
9
Assembling
10
Using molds to shape, place the seafood salad in the center of serving plates
11
Arrange the raspberry vinaigrette around it and decorate with green leaves and aromatic herbs.