Monday, April 14, 2008
Preparation time: 35 minutes
Yield: 4 servings
¼ cup Champagne vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup extra-virgin olive oil
1 bag (10 ounces) mixed baby lettuce
1 cup baby arugula
8 to 10 grape or cherry tomatoes, halved
6 slices bacon, cooked, crumbled
3 hard-cooked eggs, each cut into 8 slices
2 lobster tails, thawed if frozen, cooked, shells removed, cut into 1 ½-inch chunks, see note
½ cup blue cheese crumbles
2 avocados, halved, pitted, peeled, sliced
1. Whisk together the vinegar, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in olive oil until thickened; set aside.
2. Place lettuce and arugula in a large salad bowl; top with tomatoes, bacon, eggs, lobster and blue cheese. Place avocado on top. Toss salad with just enough dressing to coat the leaves.
Note: To cook thawed lobster tails, place them on a steaming rack over boiling water. Cook just until lobster becomes translucent and turns pink, about 7 minutes.
Nutrition information per serving:
654 calories, 64 percent of calories from fat, 48 g fat, 11 g saturated fat, 274 mg cholesterol, 17 g carbohydrates, 42 g protein, 967 mg sodium, 9 g fiber
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