0.0 – 0 reviews • Salad Recipes
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
2 servings |
Ingredients
- 2 cups cooked and quartered red bliss potatoes
- 1 head roasted garlic
- 1/2 cup sliced scallions green part only
- 1/2 cup shredded carrots
- 1/2 cup peeled and shredded green papaya
- Aioli, recipe follows
- Salt and freshly ground black pepper, to taste
- 12 mussels, steamed and removed from the shell
- 2 egg yolks*
- 1 tablespoon sambal
- 1 tablespoon chopped garlic
- 4 tablespoons freshly squeezed lime juice
- 3/4 cup canola oil
Instructions
- In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
- In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
- Wine suggestion: Alsace Gewurztraminer Heissenberg
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
1048 |
| Total Fat |
88 g |
| Saturated Fat |
8 g |
| Carbohydrates |
51 g |
| Dietary Fiber |
6 g |
| Sugar |
7 g |
| Protein |
19 g |
| Cholesterol |
172 mg |
| Sodium |
1131 mg |
