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1
To poach the seafood, you will need a large saucepan fitted with a colander insert.
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2
In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water.
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3
Bring to a boil.
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4
Place the calamari in the colander and cook in the simmering water for 2 minutes.
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5
Remove from the water, transfer to a large bowl, and set aside.
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6
Place the scallops in the colander and cook until opaque, about 3 to 4 minutes.
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7
Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole).
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8
Place the shrimp in the colander and cook until pink, about 3 minutes.
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9
Remove from the water.
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10
Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops.
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11
Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover.
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12
Bring to a boil.
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13
Reduce the heat and gently simmer until tender, about 40 to 50 minutes.
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14
Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes.
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15
Use your fingers and a small paring knife to remove the outer skin.
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16
Discard the hard mouth and head sac.
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17
Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood.
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18
To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl.
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19
Add the seafood and toss.
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20
Add the lemon juice, vinegar, and olive oil and toss well.
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21
Season with the salt and generous grindings of pepper.
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22
Arrange 1 cup of lettuce on each serving plate.
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23
Top with equal portions of the seafood and vegetable mixture, and serve immediately.
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24
Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood.
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25
To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe.
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26
Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.
