Name: Chef Alfred Portale's, Seafood Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2½ oz Maine Lobster Meat, Cooked; 4 oz Scallops, Cooked; 4 oz Squid, Lightly Cooked and Cut into Thick Rings; 3 oz Spanish Octopus, Braised, Cut into 1⁄4 inch Thick Pieces; 5 oz Shrimp, Cooked and Sliced; 1 Avocado, Ripe, Thinly Sliced; 1 cup lemon vinaigrette (see recipe); 2 Small Shallots, Finely Minced; 2 Tbsp Basil, Cut Chiffonade; 1 Tsp. Red Watercress and Micro Herbs (for garnish); 1½ Tbsp Lemon Juice; 1½ Tbsp Red Wine Vinegar; ½ Tsp Dijon Mustard; ½ Tbsp Extra-Virgin Olive Oil; Salt and Fresh Ground Pepper

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