Chef Tom Fraker
Lobster and Dutch Yellow® Potato Nicoise Salad
Lobster and Dutch Yellow® Potato Nicoise Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
French
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
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2 tablespoons cider vinegar
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2 teaspoons fresh shallot, minced
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1 clove fresh garlic, minced
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6 tablespoons extra virgin olive oil
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1 teaspoon real mayonnaise
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1 teaspoon Dijon mustard
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To taste kosher salt and freshly ground pepper
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1 ½ pounds Melissa’s DYP’s, halved
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2 tablespoons extra virgin olive oil
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To taste kosher salt & freshly ground pepper
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1 ½ pounds Romaine Lettuce, washed, chopped
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1 ½ pounds cooked lobster, chopped
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¾ pounds French green beans, blanched
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1 (10 oz.) package Melissa’s Baby Heirloom Tomatoes, halved
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1 cup pitted kalamata olives
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10 fresh asparagus spears, trimmed, blanched
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1 small jar marinated artichoke hearts, drained
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1 ripe avocado, peeled, pitted, sliced
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4 eggs, hardboiled, quartered
For the vinaigrette
For the salad
Directions
Preheat the oven to 425ºF.
In a medium size bowl, whisk together all of the vinaigrette ingredients until well combined and creamy. Makes about ½ cup. Set aside.
In a bowl, toss the DYP’s with the olive oil, salt and pepper.
Place them, in a single layer, on a baking dish and roast in the oven for 12/15 minutes or until golden brown and cooked through.
On a serving platter, place the chopped romaine.
Arrange the rest of the salad ingredients over the lettuce, drizzle with the vinaigrette and serve.
Filed in:
Asparagus,
Avocado,
Baby Heirloom Tomatoes,
Dutch Yellow Potatoes,
DYP’s,
French Green Beans,
Garlic,
Lobster and Dutch Yellow Potato Nicoise Salad,
Organic Avocados,
Organic Romaine Hearts,
Romaine Lettuce,
Salad,
Shallot
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