Lobster Nicoise Salad with Oil on Stripes Vertical
Photo by Karen Hermann
Serves 4
Salad
1 large head butter/bibb lettuce, washed, dried and torn into bite-size pieces
8 ounces baby red potatoes, boiled and halved
½ pound green beans, trimmed and steamed
½ to 1 cup halved grape tomatoes
½ cup niçoise or Kalamata olives, pitted
2 large hard-boiled eggs, quartered
1–2 lobster tails (depending on size), cooked and chopped into bite-size pieces
Vinaigrette
Kosher salt
Fresh ground black pepper
1 teaspoon Dijon mustard
½ tablespoon anchovy paste
1 teaspoon lemon zest
¼ cup fresh-squeezed lemon juice
2 tablespoons minced fresh chives
½ cup garlic-infused olive oil (or oil and 1 large garlic clove, minced)
Instructions
On a large platter or in a large serving bowl, add lettuce, potatoes, beans, tomatoes, and olives. Arrange eggs and lobster on top.
In a small measuring cup, add salt, pepper, mustard, anchovy paste, zest, lemon juice, and chives. Whisk until combined. Slowly whisk in oil until completely emulsified. Drizzle over salad and serve.
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