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
Continue After Advertisement
Ingredients
- 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
- 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
Directions
- Zone Manhattan Sweet Maine Lobster, Dandelion and Apricot Salad
-
Poach 2 x 1 ¼ Lobster for 14 min.. Remove the meat and dice
-
Clean Dandelion Greens Well (Very Sandy)
-
Slice Apricots into 8 pieces, shave fennel slice radish and cucumber round
-
Remove Favas from there pod. Cook and peal Fava Beans
-
Roast whole and peel beets- dice and sprinkle with raspberry vinegar (balsamic)
-
Blanch baby carrots for 2 min.
- Apricot and Orange Vinaigrette
-
In Blender- puree apricots with zest from 1 orange and Vinegar.
-
Season with S&P. The EVO is optional. Add slowly to taste
-
Salad- Add Dandelion leaves and Vegetables in large bowl, add some dressing and mix.
-
Add Lobster and serve
See what other Food52ers are saying.