Lobster Martini Salad With Dry Vermouth-Olive Vinaigrette Recipe

ingredients

Vinaigrette
3 lemons, juiced
1/2 cup rice wine vinegar
2 tablespoons Dijon mustard
1 cup olive oil
1 tablespoon dry vermouth
salt and pepper, to taste
4 tablespoons shallots, minced
6 tablespoons martini olives, diced

Salad
1/4 avocado, small dice
3 lemon segments, rind removed
3 lime segments, rind removed
1 small handful spring mix salad greens
1 lobster tail (6 to 7 ounce size), steamed or poached, sliced into medallions
fresh picked dill sprigs

directions

For Vinaigrette: Whisk together lemon juice, vinegar, mustard, olive oil, vermouth and salt and pepper. Once blended, whisk in shallots and olives and set aside.

For Salad: Place avocado, lemon and lime segments and salad greens in bowl. Whisk vinaigrette briefly to blend again, add 2 to 4 tablespoons to salad mixture and toss.

Divide salad mix among over-sized martini glasses. Arrange equal portions lobster atop each and garnish each with dill sprigs.

Recipe Source: Randy Rimes, chef at the Peppermill Steak House, Reno

nutrition data

Nutritional data has not been calculated yet.