Bright citrus cuts the richness of lobster in this colourful salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2009
- 2 lobsters (about 1-1/2 lb/750 g total)
- 2 oranges
- 6 cups lightly packed torn leaf lettuce
- 1 cup torn radicchio leaf
- 1 cup torn frisée greens
- 1/2 fennel bulb thinly sliced
Creamy Citrus Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chive
- 1 teaspoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 shallots minced
- 1/2 teaspoon grated orange rind
- 1 pinch salt
- 1 pinch pepper
MethodPlace each lobster on cutting board; twist off tail. With sharp chef's knife, cut tail in half lengthwise; remove meat from tail and cut into chunks. Place in bowl.
Remove claws from body. With blunt side of knife, crack claws; pull shell apart and remove meat. Cut into chunks and add to bowl.
Working over bowl to catch juice, peel and segment oranges; set aside, reserving 1 tbsp (15 mL) of the juice.
Creamy Citrus Dressing: In glass measure, whisk together oil, lemon juice, chives, mayonnaise, mustard, shallot, orange rind, salt, pepper and reserved orange juice; set aside.
In bowl, combine leaf lettuce, radicchio, frisée, fennel, oranges and lobster; drizzle with dressing, tossing to combine.
Nutritional facts Per serving: about
- Sodium 219 mg
- Protein 11 g
- Calories 169.0
- Total fat 8 g
- Potassium 634 mg
- Cholesterol 32 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
- Iron 11.0
- Folate 36.0
- Calcium 11.0
- Vitamin A 19.0
- Vitamin C 90.0