| 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 <ldyspark@buffnet.net>
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