Italian seafood salad

Yield: 1 Servings

Measure Ingredient
2 Garlic cloves pounded into a paste
2 Egg yolks
½ teaspoon Salt
1 pinch Pepper
½ teaspoon Dijon mustard
1 cup Olive oil
4 teaspoons Wine vinegar
16 Cherry tomatoes
1 Julienne sliced red bell pepper
1 Julienne sliced yellow bell pepper
1 Julienne sliced green bell pepper
1 medium Spanish onion--sliced thin
1 cup Diced, cooked lobster
1 cup Cooked sea scallops
1 cup Cooked large shrimp

PREPARATION: In a blender or food processor, cream the garlic, egg yolks, salt, pepper and mustard. With the machine running, add the oil in a slow thin stream. Add the vinegar, blend. In a large mixing bowl combine the remaining ingredients. Pour the sauce over and toss to coat; serve chilled. Serves 6.

Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@...>

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