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Categories:
Salad mayonaise mustard cayenne pepper chives fresh tarragon lobster fennel bulb fresh ripe mango fruit kosher salt butter avocados orange salad dressing olive oil white wine vinegar tangerine mango mustard salt pepper sugar
Viewed: 51 - Published at: 7 years agoIngredients
- Salad
- 1/4 cup mayonaise
- 1 tablespoon Dijon mustard
- 2 small limes, zested and juiced
- pinch cayenne pepper
- 1/4 cup chopped chives, plus extra for garnish
- 1 tablespoon fresh tarragon, chopped
- 3/4 pound cooked lobster meat, cut into bite-sized chunks and chilled
- 1 small fennel bulb, trimmed and finely diced
- 1 cup fresh ripe mango fruit, diced
- Kosher salt
- 1 head butter lettuce, leaves separated, cleaned and torn into pieces
- 2 ripe avocados, halved, pitted and removed from skin
- 2 tangerines or 1 orange, peeled, sectioned (membranes removed, if you want to be fussy). Reserve 1 tsp zest for dressing.
- Salad Dressing
- olive oil
- white wine vinegar
- 1 teaspoon tangerine or orange zest
- Splash mango or orange juice
- Dijon mustard
- salt
- pepper
- sugar
Method
- Combine the mayonnaise, mustard, lime zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and mango. Taste and season with more salt.
- Whisk together ingredients for salad dressing and toss with lettuce to coat.
- To serve, divide salad greens among 4 plates. Place an avocado half in the center of each plate and top avocado with lobster salad. Arrange clementine sections on top of greens, around the avocado. Garnish lobster salad with chives and serve.
