2 oz 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 oz Hot water
1/2 oz Lemon juice
Tabasco sauce
Salt, to taste
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*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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