Octopus and scallop salad w/spicy mustard vin
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Octopus, cooked and sliced |
| 3 | Pieces large scallops,cooked and sliced in half round | |
| 1 | cup | Mixed salad greens, seasonal |
| 2 | tablespoons | *Mustard vinaigrette |
| 4 | Sprigs fresh chives | |
| Cayenne pepper | ||
| Mustard Vinaigrette: | ||
| ½ | cup | Salad oil |
| ¼ | cup | Cider vinegar |
| 1 | Egg yolk | |
| 2 | tablespoons | Mustard |
| 1 | ounce | Hot water |
| ½ | ounce | Lemon juice |
| Tabasco sauce | ||
| Salt, to taste | ||
Directions
*Mustard Vinaigrette: Whip all ingredients together, except salad oil.
Slowly add salad oil until dressing is of a creamy texture, adjust seasoning.
Arrange salad leaves, sliced octopus and scallops on platter.
Dress seafood lightly with mustard dressing. Sprinkle cayenne pepper over salad and garnish with fresh chives. Yield: 2 Typed in MMFormat by cjhartlin@... Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <cjhartlin@...> on Jan 27, 1998