LOBSTER, POTATOE AND GREEN BEAN SALAD WITH PESTO VINAGRETTE
Steps:
- 1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking. 2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside. 3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper. 4. To serve, cut the potatoes into 1/4" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love