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dressing peanut oil lemon juice Grand Marnier sugar salt fresh ground pepper Salad firm Japanese fresh cilantro mint shrimp lobster flower petals
Viewed: 27 - Published at: 9 years agoIngredients
- Dressing
- 6 tablespoons peanut oil
- 5 tablespoons fresh lemon juice
- 1 tablespoon Grand Marnier
- 2 teaspoons sugar
- 1 teaspoon salt
- fresh ground pepper to taste
- Salad
- 2 large ripe papayas (preferably Hawaiian)
- 2 large, firm Japanese/Korean pears
- 3/4 cup loosely packed chopped fresh cilantro
- 2 tablespoons fresh chopped mint or opal basil
- 3/4 pound peeled,deveined, cooked and medium shrimp
- 3/4 pound cooked lightly poached sea scallops
- 1/2 pound cooked lobster meat,chopped into 1-inch pieces
- baby field greens
- edible flower petals (optional).
Method
- Prepare dressing:
- Whisk together lemon juice,sugar,salt and pepper.
- Add Grand Marnier. Whisk lightly. Add peanut oil. Whisk lightly. Cover, and let stand at room temperature for at least 1/2 hour.(can be made a day ahead and refrigerated-bring to room temperature to use)
- Salad
- 1. Arrange field greens on salad or dinner plates.
- 2. Peel,seed and chop papayas into 1-inch pieces.
- 3. Peel,core and chop pears into 1-inch pieces.
- 4. Very lightly and gently toss shrimp, scallops, papaya, pears, mint and cilantro in dressing. Toss to coat, and use any extra dressing on baby greens.
- 5. Mound on top of baby field greens. Scatter flower petals over, if desired. Serve immediately.
