Lobster Salad With Curried Mango Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When you want to put on the dog but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;) Ingredients:
1/2 mango, flesh removed |
1/3 cup mango nectar |
3 tablespoons fresh lime juice |
1 tablespoon minced fresh ginger |
1/2 teaspoon curry powder (use a little to begin with, you can also add to it) |
3 tablespoons chopped fresh chives |
2 tablespoons minced shallots |
white pepper |
8 ounces french haricots vert or 8 ounces other green beans, cut in half |
8 ounces asparagus |
1/2 red bell pepper, thinly sliced |
8 cups mixed baby greens |
1/2 cup fresh cilantro leaves |
white pepper |
1 1/4 lbs cooked lobster tail meat, sliced into medallions |
16 yellow baby plum tomatoes or 16 cherry tomatoes |
Directions:
1. Place first 5 ingredients in blender (through curry powder); blend until smooth -
2. Stir in chives and shallots.
3. Season to taste with salt and white pepper.
4. *Can be prepared 1 day ahead; cover and refrigerate.
5. Bring heavy large saucepan of water to boil.
6. Add beans and cook until tender, about 4 minutes.
7. Using slotted spoon, transfer to bowl of cold water;. drain.
8. Repeat process with asparagus.
9. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
10. Drizzle some dressing over and toss lightly.
11. Season with salt and white pepper to taste.
12. Arrange salad on plates.
13. Fan lobster decoratively.
14. Garnish with tomatoes and drizzle remaining dressing over.
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