Chef Tom Fraker
Lobster and Dutch Yellow® Potato Nicoise Salad
Category
Salad
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
Ingredients
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2 tablespoons Cider Vinegar
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2 teaspoons Fresh Shallot, minced
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1 clove Fresh Garlic, minced
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6 tablespoons Extra Virgin Olive Oil
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1 teaspoon Real Mayonnaise
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1 teaspoon Dijon Mustard
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To taste Kosher Salt and Freshly Ground Pepper
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1 ½ pounds Melissa’s DYP’s, halved
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2 tablespoons Extra Virgin Olive Oil
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To taste Kosher Salt & Freshly Ground Pepper
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1 ½ pounds Romaine Lettuce, washed, chopped
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1 ½ pounds Cooked Lobster, chopped
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¾ pounds French Green Beans, blanched
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1 (10 oz.) package Melissa’s Baby Heirloom Tomatoes, halved
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1 cup Pitted Kalamata Olives
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6 Melissa’s Sweet Kapia Peppers, roasted, sliced
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10 Fresh Asparagus Spears, trimmed, blanched
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1 small jar Marinated Artichoke Hearts, drained
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1 ripe Avocado, peeled, pitted, sliced
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4 Eggs, hardboiled, quartered
For the vinaigrette
For the salad
Directions
Preheat the oven to 425ºF.
In a medium size bowl, whisk together all of the vinaigrette ingredients until well combined and creamy. Makes about ½ cup. Set aside.
In a bowl, toss the DYP’s with the olive oil, salt and pepper.
Place them, in a single layer, on a baking dish and roast in the oven for 12/15 minutes or until golden brown and cooked through.
On a serving platter, place the chopped romaine.
Arrange the rest of the salad ingredients over the lettuce, drizzle with the vinaigrette and serve.
Filed in:
Asparagus,
Avocado,
Baby Heirloom Tomatoes,
Dutch Yellow Potatoes,
DYP’s,
French Green Beans,
Garlic,
Lobster and Dutch Yellow Potato Nicoise Salad,
Organic Avocados,
Organic Romaine Hearts,
Romaine Lettuce,
Salad,
Shallot,
Sweet Red Kapia Peppers
