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Spring Seafood Salad




Source of Recipe


Wendy


List of Ingredients




Spring Seafood Salad


1 cup Grilled Calamari (thin sliced)
1 cup Grilled Shrimp (cut in �)
1 cup Grilled Scallops (1/4�d)
As needed Extra Virgin Olive Oil
1/8 cup Red Onion (sm. Dice)
� cup Yellow Bell Pepper (sm. Dice)
� cup Red Bell Pepper (sm. Dice)
2 Ribs Celery (diced)
� cup Garlic Aioli
� each Lemon & Lime Zest
10 leaves. Basil (chiffonade)
T T Kosher Salt & Fresh Cracked Pepper

GARLIC / KEY LIME AIOLI


1 Large Egg Yolks
2 TBLS Dijon Mustard
2 TBLS Chopped Garlic
1 � oz. Key Lime Juice
T T Kosher Salt & Ground Pepper
1 ea Fresh Lime Zest
2 cup Vegetable Oil

Recipe




� Grill seafood separately. Toss in a bowl with extra virgin olive oil, season with S&P. let cool then chop.

� Chop all vegetables and place in a mixing bowl.

� Add seafood, Aioli, Zest, Basil. Mix well

� Season to taste. Chill. Serve over a salad or on a Panini!

GARLIC / KEY LIME AIOLI

� In a bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and Lime juice.

� With the machine running, add the oil in a steady stream until the mixture is pale in color and thick

� Remove from the processor add zest & season to taste

� Label, Date & store in walk-in.

Serves approx. 4 - 6