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Fresh Lobster Salad
1
Cup Extra−virgin olive oil
Juice from two oranges
2
1
Tablespoon Minced shallots
Teaspoon Minced garlic
Drizzle of honey
Salt; to taste
Freshly−ground black pepper; to taste
4
1
1
1
2
1
Cup Fresh baby arugula; washed, patted dry
Pound Cooked lobster meat; sliced 1/4" thick
/4 Pound Fresh haricot vert; stemmed, blanched
/2 Cup Cured Greek olives; pitted, halved
Hard−boiled eggs
Tablespoon Finely−chopped fresh parsley leaves
In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in
the shallots and garlic. Season with the honey, to taste. Season with salt
and pepper. Toss the arugula with 1/3 of the dressing. Season with salt and
pepper. Mound the greens in the center of each plate. Toss green beans and
olives with 1/3 of the dressing. Season with salt and pepper. Mound the
beans on top of the greens. Toss the lobster with the remaining dressing.
Season with salt and pepper. Mound the lobster on top of the bean mixture.
Slice the eggs thin. Season with salt and pepper and garnish the salad with
the eggs. Garnish with parsley. This recipe yields 4 servings.
Fresh Lobster Salad
278
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