| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood, Salads |
2 |
Servings |
INGREDIENTS
| 2 |
oz |
Octopus, cooked and sliced |
| 3 |
|
Pieces large scallops,cooked and sliced in half round |
| 1 |
c |
Mixed salad greens, seasonal |
| 2 |
tb |
*Mustard vinaigrette |
| 4 |
|
Sprigs fresh chives |
|
|
Cayenne pepper |
|
|
Mustard Vinaigrette: |
| 1/2 |
c |
Salad oil |
| 1/4 |
c |
Cider vinegar |
| 1 |
|
Egg yolk |
| 2 |
tb |
Mustard |
| 1 |
oz |
Hot water |
| 1/2 |
oz |
Lemon juice |
|
|
Tabasco sauce |
|
|
Salt, to taste |
INSTRUCTIONS
*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
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998
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