Spring

Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad

by:
April 29, 2015
Author Notes

Combining seasonal herbs and ingredients with the sweet and salty taste of Maine lobster, this Dandelion and Apricot Salad from Zone Manhattan is a refreshing, light dish ideal for a healthy lunch or appetizer. The unique blend of flavors from the greens, beets, carrots and apricots provides a burst of flavor in each bite. —Edit2015

  • Serves 4
Ingredients
  • Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad
  • 1.5 Lobster
  • 1 cup Fava Beans
  • 1 Fennel
  • 1 bunch Radish, sliced
  • 1 Persian Cucumber, round
  • 4 Apricots
  • 2 Golden Beets
  • 1/2 cup Spring Baby Carrots, shaved
  • 1 bunch Dandelion Greens
  • 1/2 cup Green Beans
  • Apple and Orange Vinaigrette Dressing
  • 1/2 cup Apricot
  • 1/4 White Wine Vinegar
  • 1/8 cup Extra Virgin Olive Oil (optional)
  • tbd Salt and Pepper, to taste
In This Recipe
Directions
  1. Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad
  2. Poach 2 x 1 ¼ Lobster for 14 min.. 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 there pod. Cook and peal Fava Beans
  6. Roast whole and peel beets- dice and sprinkle with raspberry vinegar (balsamic).
  7. Blanch baby carrots for 2 min.
  1. Apple and Orange Vinaigrette Dressing
  2. In Blender- puree apricots with zest from 1 orange and Vinegar.
  3. Season with S&P. The EVO is optional. Add slowly to taste
  4. Salad- Add Dandelion leaves and Vegetables in large bowl, add some dressing and mix. Add Lobster and serve.

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