Recipe - Italian Seafood Salad

2 Garlic cloves pounded into a
paste
2 Egg yolks
One half teaspoon Salt
1 pn Pepper
One half teaspoon Dijon mustard
1 cup Olive oil
4 teaspoon Wine vinegar
16 Cherry tomatoes
1 Julienne cut or sliced up red bell
pepper
1 Julienne cut or sliced up yellow bell
pepper
1 Julienne cut or sliced up green bell
pepper
1 md Spanish onion cut or sliced up thin
1 cup Diced, cooked lobster
1 cup Cooked sea scallops
1 cup Cooked large shrimp

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 MCRecipe Digest V1 #294

Date: Mon, 11 Nov 1996 09:06:13 +0100

From: Mary Ellen ldyspark@buffnet.net