Tear up the lettuce into fairly small pieces and soak it in cold water. Hull the cherry tomatoes and cut them in quarters. Take any seeds out of the lemon slice and cut it in quarters.

Cut the hard ends of the asparagus, peel the skin at the base, and chop it up. Break apart the broccoli.

Add 1 teaspoon salt to 200 ml hot water, then steam the broccoli for one and a half minutes. Steam-boil the asparagus for 30 seconds. Drain in a colander and cool.

Add a bay leaf to 1% saltwater, bring it to a boil and add the shrimp with the shells still on them. Turn off the heat and leave the shrimp in the hot water for 5 minutes, then drain.

Cut the squid in rings, wash, then immerse it briefly in boiling water. Cool in cold water. Cut the octopus into bite-sized pieces.

Combine the dressing ingredients and chill in the refrigerator.

Arrange the vegetables and seafood artistically on a chilled plate. Mix the dressing up well before drizzling it on just before serving.