Ingredients

• Vinaigrette
• 2 large red peppers
• 1 small clove garlic
• 1 teaspoon prepared mustard
• ½ cup olive oil
• ¼ cup white wine vinegar
• salt, pepper and lemon juice
• Salad
• mixed greens for 6-8
• seafood for 6-8 (about 75 grams seafood per person)

Method

1. Vinaigrette
2. Grill the peppers under high heat until well blistered and blackened. Place in a bag and leave until cold. Peel away the charred skin, then core and remove all the seeds.
3. Puree the peppers in a food processor. Add the garlic, mustard, oil and vinegar and process until well blended.
4. Sieve to form a smooth dressing. Season with salt, pepper and lemon juice.
5. Salad
6. Arrange the salad greens and seafood on a plate. Dress with the vinaigrette just before serving. Serve with warm bread rolls.

Cooks Tips

- You can use any combination of seafood for this recipe - mussels, prawns, crab meat, cooked white fish, scallops, smoked salmon.