0.0 – 0 reviews • Salad Recipes
| Level: |
Intermediate |
| Total: |
1 hr 11 min |
| Prep: |
10 min |
| Inactive: |
1 min |
| Cook: |
1 hr |
| Yield: |
4 servings |
Ingredients
- 3 shallots, sliced
- 2 tablespoons champagne vinegar
- 1/4 cup olive oil
- Salt and pepper
- 1 vanilla bean, split and scraped
- 3/4 pound beets, roasted, peeled, and quartered
- 2 heads frisee
- 1/4 cup pine nuts
- 1 sprig tarragon, leaves removed
- 1 sprig chervil, leaves removed
- 2 (1-pound) lobsters, cooked, meat removed, and halved
Instructions
- In a large bowl, marinade the shallots in the Champagne vinegar for 5 minutes. Add the olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients, taste, and adjust the seasonings.
- Add the beets and frisee to the dressing. Divide the dressed frisee and beets between 4 plates. Sprinkle with the pine nuts and herb leaves. Top with half a lobster for each plate, and spoon on extra dressing.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
436 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
42 g |
| Cholesterol |
288 mg |
| Sodium |
1046 mg |
| Serving Size |
1 of 4 servings |
| Calories |
436 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
6 g |
| Sugar |
10 g |
| Protein |
42 g |
| Cholesterol |
288 mg |
| Sodium |
1046 mg |