Lobster Salad With Spring Vegetables & Strawberries by cafejojo_ | Quick & Easy Recipe | The Feedfeed
Lobster Salad With Spring Vegetables & Strawberries
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"Belated mother's day with a lobster, strawberry, fiddlehead and asparagus salad. Plus a bottle of Château La Lieue"
-- @cafejojo_
A Note from Feedfeed

This sumptuous salad is a distinctive and flavorful spring and summer salad because it is topped with blanched fiddlehead ferns, juicy ripe strawberries, and of course, buttery lobster.

Makes 2 Servings


INGREDIENTS

Salad:
2.5 ounces (120 g) arugula (3 cups)
1 1/2 cup fiddleheads, blanched twice and cooled
6 asparagus spears, cooked al dente and cooled
6 radishes, cut into thin slices
6 strawberries, cut into slices
2 lobsters, cooked, cooled and shelled
Paprika to taste


Vinaigrette:
1/8 cup (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
Salt and pepper, to taste


DIRECTIONS
Divide arugula, fiddleheads, asparagus, radishes and strawberries into two bowls. Garnish with lobster meat.

In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Drizzle over salad. Season with paprika to taste. Serve with a glass of rosé.