Italian seafood salad
1 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>