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Categories:
cucumber scallions chicory tomatoes lemon rind chicken lobster salt white pepper pear corn salad tomatoes
Viewed: 7 - Published at: 7 years agoIngredients
- 1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips
- 4 scallions, cut to the same length as the cucumber sticks
- 1 head curly endive or chicory, cored and cut into very fine shreds just before use
- 1 1/2 cups peeled, seeded tomatoes, cut into very thin strips
- 1 lemon rind, blanched and cut into very thin strips
- 1 smoked chicken breast, skinned, boned and cut into very thin strips
- 2 cups cooked lobster tail, cut into bite-sized pieces
- Salt to taste, if desired
- White pepper to taste
- 6 ounces (3/4 cup) walnut-oil dressing (see recipe)
- 1 pear, peeled, poached, cut into quarters and core removed
- Corn-salad or field-salad (mache) leaves
- 3/4 cup peeled, seeded and diced tomatoes
Method
- Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing.
- Sprinkle with salt and white pepper to taste.
- Divide among four small salad plates.
- Arrange the pieces of pear around the plates.
- Dip the corn-salad leaves in dressing.
- Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.
