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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 ½)
1 cup Grilled Scallops (1/4’d)
As needed Extra Virgin Olive Oil
1/8 cup Red Onion (sm. Dice)
¼ cup Yellow Bell Pepper (sm. Dice)
¼ cup Red Bell Pepper (sm. Dice)
2 Ribs Celery (diced)
½ cup Garlic Aioli
½ 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 ¾ 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