Sweet
Maine Lobster, Dandelion and Apricot Salad
By FBWorld Team
Warmer
weather is here and salad season is upon us!
If you're interested in spicing up your salad, here's
a Sweet Maine Lobster, Dandelion and Apricot Salad,
created by top NYC chef, Steve Lindner.
Featuring unique and seasonal ingredients, this recipe
is a light, delicious lunch great for entertaining!
Sweet
Maine Lobster, Dandelion and Apricot Lobster Salad
Created by Steve Lindner, head chef of
Zone Manhattan
Ingredients:
1.5 lb. Lobster
1 lb. Fava Beans
1 Fennel-(Shave)
1 Persian Cucumber (cut into 1" Round
4 Fresh Apricot
Dandelion Greens
2 Golden Beets
1/2 lb. Green Beans
1 bag Radish (slice)
1/2 lb. Spring Baby Carrots
Procedures:
1. Poach 2 x 1 1/4 Lobster for 14 min
2.
Remove the meat and dice
3.
Clean dandelion greens well (very sandy)
4.
Slice Apricots into 8 pieces, shave fennel slice radish
and cucumber round
5.
Remove Favas from their pod
6.
Cook and peel Fava Beans
7.
Roast whole and peel beets- dice and sprinkle with raspberry
vinegar (balsamic)
8.
Blanch baby carrots for 2 min.
Apricot
and Orange Vinaigrette
(note: Vin. to be in 1
oz. cups)
Ingredients:
1/2 cup Fresh Apricot
Zest of 1 orange
1/4 cup White Wine Vinegar
1/8 cup EVO (optional)
Salt and Pepper to taste
Procedures:
1. In Blender- puree apricots with zest
from 1 orange and vinegar
2.
Season with salt and pepper
3.
Extra Virgin Olive Oil is optional - Add slowly to taste
Salad
Preparation:
1. Add Dandelion leaves and vegetables
in large bowl, add some dressing and mix.
2.
Add Lobster and serve!
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