Octopus And Scallop Salad W/spicy Mustard Vin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Salads, Seafood | 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 | T | *Mustard vinaigrette |
| 4 | Sprigs fresh chives | |
| Cayenne pepper | ||
| Mustard Vinaigrette: | ||
| 1/2 | c | Salad oil |
| 1/4 | c | Cider vinegar |
| 1 | Egg yolk | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 672
Calories From Fat: 556
Total Fat: 62.9g
Cholesterol: 144.3mg
Sodium: 700.8mg
Potassium: 320.9mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: <1g
Protein: 14.5g