Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad

By • April 29, 2015 0 Comments

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Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad


Author Notes: Seasonal vegetables and greens pair with fresh apricots and salty lobster for a fresh, light dish ideal to serve as a lunch or side dish. Topped with a light apricot and orange vinaigrette homemade dressing, this salad delivers a flavorful meal. Edit2015

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Serves 4

Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad

  • 1.5 pounds Lobster
  • 1 pound Fava Beans
  • 1 Fennel (shaved)
  • 1 bunch Radish, sliced
  • 1 Persian Cucumber, round
  • 4 Fresh Apricots
  • 2 Golden Beets
  • 1/2 pound Spring Baby Carrots
  • 1/2 pound Green beans
  • Dandelion Greens
  1. Poach 2 x 1 ¼ Lobster for 14 min.. Remove the meat and dice
  2. Clean Dandelion Greens Well (Very Sandy)
  3. Slice Apricots into 8 pieces, shave fennel slice radish and cucumber round
  4. Remove Favas from there pod. Cook and peal Fava Beans
  5. Roast whole and peel beets- dice and sprinkle with raspberry vinegar (balsamic)
  6. Blanch baby carrots for 2 min.

Apricot and Orange Vinaigrette

  • 1/2 cup Fresh Apricot
  • 14 cups White Wine Vinegar
  • 1 Orange Zest
  • 1/8 cup Extra Virgin Olive Oil (optional
  • Salt and Pepper, to taste
  1. In Blender- puree apricots with zest from 1 orange and Vinegar.
  2. Season with S&P. The EVO is optional. Add slowly to taste
  3. Salad- Add Dandelion leaves and Vegetables in large bowl, add some dressing and mix.
  4. Add Lobster and serve

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