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.
|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|
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.
Combine the red onion and vinegar in a bowl. Let stand for 10 minutes. Drain well.
Remove the lobster meat from the shell, and chop it in large chunks.
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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