Maine Lobster, Dandelion and Apricot Salad
By FBWorld Team
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!
Maine Lobster, Dandelion and Apricot Lobster Salad
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.
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
Remove the meat and dice
Clean dandelion greens well (very sandy)
Slice Apricots into 8 pieces, shave fennel slice radish
and cucumber round
Remove Favas from their pod
Cook and peel Fava Beans
Roast whole and peel beets- dice and sprinkle with raspberry
Blanch baby carrots for 2 min.
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
Season with salt and pepper
Extra Virgin Olive Oil is optional - Add slowly to taste
1. Add Dandelion leaves and vegetables
in large bowl, add some dressing and mix.
Add Lobster and serve!