Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Lobster Salad Nicoise
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- #18982
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 half pound lobsters, cooked
1 yellow bell pepper, roasted, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, roasted, peeled, seeded, and cut into 3/4-inch pieces
1 avocado, peeled and cubed 1 cucumber, peeled, seeded, and cubed
2 tomatoes, peeled, seeded, and cubed
1 small red onion, very thinly sliced
24 nicoise olives (or calamata olives), pitted
coarse salt, to taste
freshly ground black pepper, to taste
24 croutons of stale focaccia, cut into cubes
8 cups baby lettuces such as mizuna, chicory, watercress, and magenta spinach
Lemon-Basil Dressing
2 tablespoons Pommery (or dijon, or regular mustard) mustard
1 lemon, juiced
6 tablespoons extra-virgin olive oil
16 basil leaves, very thinly sliced
12 whole basil leaves for a salad garnish
coarse salt, to taste
freshly ground black pepper, to taste
directions
Combine in a dressing ingredients in a small jar; cover, and shake well. For a creamier texture, mix in a blender.
Break off claws from each lobster at the knuckle. Separate tails from bodies by twisting. (Reserve lobster bodies for another use.) Discard the heads.
Using scissors, cut along the underside of the shell of each lobster. Remove the shell, keeping the tail meat in one piece. With a knife, devein each tail.
Break off the small section of each claw. Using the back of a heavy knife, crack the large section of each claw. Remove the shell, keeping the claw meat in one section. Cut knuckles apart with scissors and remove meat. Cut meat into cubes, reserving claws for garnish.
In a large bowl, combine cubed lobster, peppers, avocado, cucumber, tomatoes, onion, olives, salt, and pepper. Add all but 2 tablespoons of the dressing; gently toss. Add the croutons, and let the mixture stand for 10 to 15 minutes, then toss again. Line a large platter with greens, and drizzle with the remaining dressing.
Transfer salad to platter. Garnish with reserved lobster claws and basil leaves.
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Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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