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1
Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan.
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2
Add water to cover.
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3
Bring to the boil and remove from the heat.
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4
Let stand.
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5
Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked.
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6
Bring to the boil and let simmer one minute.
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7
Remove from the heat and let stand briefly.
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8
Drain.
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9
Cut the celery cabbage into very fine shreds.
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10
There should be about six cups.
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11
Cut away and discard the core of the tomatoes.
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12
Peel the tomatoes and cut them into quarters.
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13
Cut the quarters into very thin wedges.
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14
Peel the onions and cut crosswise in half.
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15
Cut each half crosswise into very thin slices.
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16
There should be about two cups.
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17
Cut away and discard the stems of the mushrooms.
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18
Cut the caps into very thin slices.
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19
There should be about one and one-quarter cups.
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20
Sprinkle the slices with lemon juice and toss.
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21
Peel and devein the shrimp.
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22
Split them lengthwise in half.
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23
There should be about two cups.
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24
Cut the scallops into rounds.
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25
Put the celery cabbage in a bowl, add the onions and mushrooms and toss.
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26
Arrange the shrimp and scallops neatly over all.
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27
Garnish all around with the tomato wedges.
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28
Sprinkle with one tablespoon chopped dill.
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29
To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar.
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30
Start beating with a wire whisk and gradually add the oil.
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31
Beat in the dill, salt and pepper.
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32
Serve the salad and salad dressing separately if desired.
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33
Or toss the salad with the dressing.
