Fresh Lobster Salad

Recipe Ingredients

1 cup	237ml	Extra-virgin olive oil
		Juice from two oranges
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
		Drizzle of honey
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	948ml	Fresh baby arugula - washed, patted dry
1 lb	454g / 16oz	Cooked lobster meat - sliced 1/4" thick
1/4 lb	113g / 4oz	Fresh haricot vert - stemmed, blanched
1/2 cup	118ml	Cured Greek olives - pitted, halved
2		Hard-boiled eggs
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper.

Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate.

Toss green beans and olives with 1/3 of the dressing. Season with salt and pepper. Mound the beans on top of the greens.

Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster on top of the bean mixture.

Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B82)

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