Sweet Maine Lobster, Dandelion and Apricot Salad
By FBWorld Team

Warmer weather is here and salad season is upon us! If you're interested in spicing up your salad, here's a Sweet Maine Lobster, Dandelion and Apricot Salad, created by top NYC chef, Steve Lindner. Featuring unique and seasonal ingredients, this recipe is a light, delicious lunch great for entertaining!

Sweet Maine Lobster, Dandelion and Apricot Lobster Salad
Created by Steve Lindner, head chef of Zone Manhattan

Lobster - 1.5 lb.
Fava Beans - 1 lb.
Fennel- 1 (Shave)
Persian Cucumber - 1 cs. Round
Fresh Apricot- 4 ea.
Dandelion Greens
Golden Beets - 2 ea.
Green Beans - 1/2 lb.
Radish - 1 bags (slice)
Spring Baby Carrots- 1/2 lb.

1. Poach 2 x 1 1/4 Lobster for 14 min

2. Remove the meat and dice

3. Clean dandelion greens well (very sandy)

4. Slice Apricots into 8 pieces, shave fennel slice radish and cucumber round

5. Remove Favas from their pod

6. Cook and peel Fava Beans

7. Roast whole and peel beets- dice and sprinkle with raspberry vinegar (balsamic)

8. Blanch baby carrots for 2 min.

Apricot and Orange Vinaigrette - (note: Vin. to be in 1 oz. cups)

1/2 cup fresh Apricot
Zest of 1 Orange
1/4 White Wine Vinegar
1/8 cup EVO (optional)
Salt and Pepper to taste

1. In Blender- puree apricots with zest from 1 orange and vinegar

2. Season with salt and pepper

3. Extra Virgin Olive Oil is optional - Add slowly to taste

Salad Preparation:
1. Add Dandelion leaves and vegetables in large bowl, add some dressing and mix.

2. Add Lobster and serve!

 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |