Summer is in the Air

It has been quite warm the past few weekends here in Los Angeles and we are in for a hot summer - global warming?
So I think of cooking and don't have the desire to turn on the oven or pull out the skillet. Salad as a main course is a great way to enjoy the local produce and to serve up a cool meal that is satisfying and visually appealing. Arranged salads are the most appealing as the platter is your canvas and the variety of colors can be arranged in any way that strikes your fancy.

Grilled Seafood Salad with Lemon Dressing
Serves 6

Ingredients
Dressing:
4 Tb. lemon juice
1 Tb. Dijon mustard
2 garlic cloves, minced
½ cup olive oil
Salt and pepper, to taste
6 basil leaves, chopped
Salad:
1 pound squid, cleaned cut into rounds
12 jumbo shrimp, peeled, de-veined, halved lengthwise
12 sea scallops, halved lengthwise
1 pound haricot verts, trimmed, cut into 2 inch lengths
Red leaf lettuce leaves
1 pint mixed yellow and red cherry tomatoes, quartered
1 cup pitted Kalamata olives

Procedure
1. Combine the lemon, mustard and garlic in a small bowl and whisk. Add the oil, whisking slowly. Add the salt, pepper and basil. Set aside.
2. Combine the squid, shrimp and scallops in a large bowl and add 5 Tb. of the dressing. Marinate at least 15 minutes.
3. Blanch the haricot verts, drain, refresh. Transfer to a small bowl and add 3 Tb. of the dressing.
4. Line a serving platter with the lettuce leaves.
5. Heat a grill pan over high heat. Grill the seafood for 2 to 3 minutes on each side. Arrange the seafood on the lettuce with the haricot verts, tomatoes and olives. Drizzle with the remaining dressing.