| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 2 | Garlic cloves pounded into a paste | |
| 2 | Egg yolks | |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
| 1/2 | ts | Dijon mustard |
| 1 | c | Olive oil |
| 4 | ts | Wine vinegar |
| 16 | Cherry tomatoes | |
| 1 | Julienne sliced red bell pepper | |
| 1 | Julienne sliced yellow bell pepper | |
| 1 | Julienne sliced green bell pepper | |
| 1 | md | Spanish onion–sliced thin |
| 1 | c | Diced, cooked lobster |
| 1 | c | Cooked sea scallops |
| 1 | c | Cooked large shrimp |
INSTRUCTIONS
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 <[email protected]>
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