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fresh squeezed orange juice fresh squeezed lemon juice pineapple juice percent salt sugar beet water lobster chives orange segments
Viewed: 104 - Published at: 7 years agoIngredients
- 1 ounce fresh squeezed orange juice
- 1 ounce fresh squeezed lemon juice
- 2 ounces canned pineapple juice
- 2 ounces 10 percent blended olive oil, plus 2 ounces
- Salt and freshly ground black pepper
- Sugar
- 1 medium beet
- 2 ounces water
- 4 ounces micro-greens
- 1 1/2 pounds cooked and chilled lobster meat
- 1/4 cup chopped chives
- 16 orange segments
Method
- Preheat the oven to 350 degrees F.
- Combine orange juice, lemon juice, and pineapple juice, in a blender.
- With the blender running, slowly add 2 ounces of the olive oil to emulsify.
- Add pepper, salt, and sugar, to taste.
- Set aside.
- Roast 1 whole beet with the skin on, until tender, about 1 hour.
- Remove the beet from the oven and let cool.
- Peel the skin off the beet and trim the ends.
- Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water.
- Season with salt and pepper, to taste.
- Put beet oil in a squirt bottle and set aside.
- Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate.
- Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper.
- Place 3 ounces of the lobster meat mixture in front of the micro greens.
- A ramekin or circular mold may be used to form the salad.
- Drizzle roasted beet oil on either side of the salad.
- Place orange segments and remaining chives on top of the lobster meat.
