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(0 Votes)
Ingredients
- 1/4 t Kosher salt
- 2 cloves crushed garlic
- 1/4 C vinegar
- 2 T Dijon mustard
- 1/2 C olive oil
- Salt & pepper
- 1 1/2 C fresh corn kernels
- 4 C cut-up cooked lobster
- 2 C diced tomatoes
- Salt & pepper
- 2 bunches arugula
- 1/2 C slivered basil leaves
- 8 nasturtium blossoms
Preparation
Step 1
Make vinaigrette by sprinkling salt over garlic & finely mince. Combine with vinegar & mustard. Whisking constantly, slowly drizzle in olive oil. Whisk til thickened; season with salt & pepper.
Cook corn kernels and run under cold water to stop cooking. Drain & pat dry. Gently combine corn, lobster & tomatoes in bowl.
Just before serving season with salt & pepper. Dress lightly with dressing. Arrange arugula on serving platter, top with lobster salad. Garnish with slivered basil & nasturtium blossoms.
Cal. 252.7
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