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Orange Blush Lobster Salad
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lbs cooked lobster meat
cups cantaloupe balls
papaya (about 1 1/4 lbs) cut in 1/2 dice (about 3 cups)
plum tomatoes, seeded and cut in 1/4 dice (about 2 cups)
tablespoon freshly minced ginger
/4 cup fresh orange juice
tablespoons of red−wine vinegar
teaspoon Dijon−style mustard
/2 cup extra−virgin olive oil
teaspoon finely grated orange zest
/4 cup freshly snipped chives
heads radicchio, leaves washed and patted dry, for garnish
Salt and pepper, to taste
Place the lobster, cantaloupe, papaya, tomatoes and ginger in a large
bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and
pepper. Whisking constantly, slowly drizzle in the olive oil. Continue
whisking until the mixture has thickened slightly. Stir in orange zest
(makes 3/4 cup).
Shortly before serving, toss 1/2 cup of dressing with the chives and
lobster mixture. Serve on a decorative platter surrounded by radicchio
leaves, or place serving portions inside the leaves. Serve remaining
dressing on the side.
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Orange Blush Lobster Salad
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