Octopus & Scallop Salad W/spicy Mustard Vin Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Octopus, cooked and sliced
3 Pieces: large scallops, cooked and sliced in half round
1 cup: Mixed salad greens, seasonal
2 tbsp: *Mustard vinaigrette,
4 Sprigs: fresh chives,
Cayenne pepper,
Mustard Vinaigrette:,
1/2 cup: Salad oil,
1/4 cup: Cider vinegar,
1: Egg yolk,
2 tbsp: Mustard,
1 ounce: Hot water,
1/2 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@msn.com Source: Food & Wine the Westin Way Chef Tylun
Pang, The Westin Kauai, Hawaii
Source from luhu.jp
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@msn.com Source: Food & Wine the Westin Way Chef Tylun
Pang, The Westin Kauai, Hawaii
Source from luhu.jp