Today’s Toss: Citrus Lobster Salad

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Inspired by my other favorite salad, a tuna ni├žoise, Today’s Toss incorporate’s last night’s left over lobster tail and haricot verts. I roasted some baby Yukon golds and asparagus sprigs to add some additional flavor and finished it off with fresh tomatoes and a simple citrus dressing. The citrus is a nice contrast to the buttery, rich lobster.

I cut up the tail and tossed it in cold but added warm potatoes and asparagus which slightly wilted the lettuce but in a good way. I feel that the dressing incorporates better when some of the ingredients are warm.

Citrus Dressing:

1T. Olive oil
1/2T. Sherry vinegar
1/2t. Honey
Squeeze of Meyer lemon
Squeeze of mandarin orange
Both juices combined should equal about 1/2T. of juice.
Sprinkle with kosher salt and freshly cracked pepper to taste

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