Maine Lobster and White Bean Salad with Lemon-Chive Vinaigrette - Featured Recipe - CookingDistrict.com
Featured Recipes

Maine Lobster and White Bean Salad with Lemon-Chive Vinaigrette

This dish is substantial enough to serve as a light and healthy dinner, alongside some crusty bread dipped in high quality olive oil. Pour a white Rioja or lighter-style Pinot Noir alongside.
Categories: Healthy, Salads, Seafood
Portions:
4
Step 1
1/2 tsp • Dijon mustard
1/4 cup • chopped fresh chives
1/4 cup • Extra-virgin olive oil
• Juice of 1 lemon
2 tbsp • Balsamic vinegar
Sea salt and freshly cracked pepper to taste
1 lb • cooked Maine lobster meat
1 • 19-ounce can white beans (cannellini, garbanzo or white kidney)
Prepare the vinaigrette by adding the mustard and chives to a stainless steel bowl. Slowly whisk in the olive oil, and then add the lemon juice and vinegar. Season to taste with sea salt and freshly ground pepper.

Cut the Maine lobster meat into bite-sized pieces, and place it in a large mixing bowl. Drain and rinse the beans, and add them to the lobster.
Step 2
1 tsp • Olive oil
1 • leek, white part only, finely chopped (about 3 tablespoons)
1 • Garlic clove • minced
2 • ripe tomatoes • seeded and chopped
4 • scallions • julienned
1 cup • whole kernel corn
1 tbsp • Fresh parsley • finely minced
1/2 • Red pepper • julienned
• Salad greens to line plates
• Chive blossoms, for garnish
Heat the olive oil in a small sauté pan over moderate heat, and cook the leek and garlic until they are soft. Add them to the lobster mixture. Add the tomatoes, scallions, corn, parsley and red pepper. Add the vinaigrette and mix to combine.

Line 4 plates with salad greens, and arrange the salad on the plate. Garnish with chive blossoms.
Notes

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