From Nick's Fishmarket at the Fairmont Kea Lani in Wailea
Vinaigrette - Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight to allow flavors to develop.
1 cup olive oil
1 - 4oz jar capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, minced
2 Tbs minced roasted red peppers from jar
1 Tbs minced fresh parsley
1.5 tsp dijon mustard
Salad - Combine all ingredients in a large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
10 plum tomatoes, cut into wedges
3 avocados, halved, pitted, peeled and diced
2 Maui onions, chopped, about 3 cups
3 cups shredded hearts of romaine lettuce, about 1 head
1.5 cups crumbled feta cheese, about 9 oz
1.5 cups cooked bay shrimp
(Bon Appetit 2/09)
No comments:
Post a Comment