Zesty Orange-Lobster Salad Recipe

Zesty Orange-Lobster Salad Recipe

Ingredients:

2 lbs of lobster meat; cooked
3 c of cantaloupe balls
6 ripe tomatoes; seeds removed & sliced into quarter dice (2 cups)
2 Tbsps of red wine vinegar
1 papaya (1.25 lbs); sliced into half dice (3 cups)
2 heads of radicchio; rinsed & spun dry
1 Tbsp of ginger; minced freshly
1/4 c of orange juice (fresh)
1 tsp of mustard (Dijon-style)
1 tsp of orange zest; grated finely
1/2 c of olive oil (Extra Virgin)
1/4 c of chives; snipped freshly
Salt & pepper

Directions:

Pitch the lobster meats, papaya, diced tomatoes, minced ginger, and cantaloupe balls altogether in one large mixing bowl. Toss lightly; then set it aside.

Meanwhile, get a smaller bowl. Pour the orange juice, Dijon mustard, and red wine vinegar into it; then add chives, pepper, and salt chives.

Whisk constantly ’til smooth; then drizzle gradually with olive oil. Whisk a little further ’til the dressing has slightly thickened. Add the orange rind and stir a bit.

Fold about half a cup of vinaigrette into the fruit and lobster mix; then toss well to coat ingredients evenly.

Chill for a minimum of one hour. Serve some portions on shallow salad platters on a bed of torn Radicchio lettuce leaves; then serve with additional dressing as needed.

>> Zesty Orange-Lobster Salad Recipe