Summer is nearly here and I’m on the look out for healthy recipes that are cool and refreshing. Salads are always a good alternative, depending on what we put on it. If your looking for a salad that is a little more grown up then iceburg lettuce and ranch dressing, here is a recipe for Apricot Lobster Salad. If your not into lobster you could try Pollock, Halibut or Crab.
Apricot Lobster Salad
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 – ½ lb.
Radish – 1 bags (slice)
Spring Baby Carrots- ½ lb.
Poach 2 x 1 ¼ 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 vinegar (balsamic)
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
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
Add Dandelion leaves and vegetables in large bowl, add some dressing and mix. Add Lobster and serve!
Thank you to Steve Lindner, head chef of Zone Manhattan www.zonemanhattan.com for sharing delicious and Healthy Recipes with us.