Lobster Salad with Watercress

A very special summer salad, ideal for outdoor dining.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

1 large egg		1/2 red onion, very thinly sliced
1 large egg yolk		1 tsp red wine vinegar
2 tsp Dijon mustard		4 cooked lobster tails
zest and juice of 1 lemon		1 large bunch of watercress, tough stalks removed
1 3/4 cups vegetable oil		1/2 fennel bulb, very thinly sliced
3 tbsp chopped dill and/or chives		8 sun-dried tomatoes in oil, drained and chopped
salt and freshly ground black pepper		chervil, dill, or chives, to garnish

directions

Prep: 20 min Total: 30 min (Quick)

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1
To make the dressing, combine the egg, egg yolk, mustard, and lemon zest and juice in a food processor. Slowly add the oil. Add the dill and season. Transfer to a bowl, cover, and refrigerate.
2
Combine the red onion and vinegar in a bowl. Let stand for 10 minutes. Drain well.
3
Remove the lobster meat from the shell, and chop it in large chunks.
4
Divide the watercress among 4 plates, and add the fennel, onion, tomatoes, and lobster; drizzle with the dressing. Serve with more dressing served on the side.

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Lobster Salad with Watercress

Ingredients

directions