Whole Ocean Clams tossed in a lemon vinaigrette with sliced red onion, roasted red peppers, black olives, celery and parsley.
Yield: 2 Servings
In a small mixing bowl, whisk together the lemon juice, sugar, Dijon mustard, salt and black pepper. Slowly whisk in the olive oil until the vinaigrette has emulsified. In a large mixing bowl, toss together the Whole Ocean Clams, red onion, roasted red peppers, black olives, celery and lemon vinaigrette. Sprinkle parsley over the top of the salad.