More Great Recipes: Misc. Salad


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Member since 2014

Serves 6 | Prep Time 30 | Cook Time 30


Lobster Salad:
3 cups Arugula, torn into small pieces
3 cups Radicchio, torn into small pieces
3 Roma tomatoes, peeled, seeded and diced
1 cup Yellow tomatoes, peeled, seeded and diced
1 cup small white beans, cooked
2 cooked Lobsters, the leg and claws shelled and cut into ½” pieces
Reserve the tail, but slice the tail nearly 1/8” thick
Seasoned Onion Rings:
1 cup canola oil
½ cup flour
1 teaspoon paprika
1 teaspoon dry mustard
Pinch cayenne pepper
½ teaspoon cumin
2 onions, thinly sliced
Sea salt to taste
Remoulade Dressing:
1 egg yolk
2 tablespoons agave nectar
1 teaspoon sea salt
¼ cup red wine vinegar
2 tablespoons tomato paste or catsup
1 tablespoon Dijon mustard
1 teaspoon dry mustard
¼ cup water
1 teaspoon Worcester sauce
1 tablespoon sweet relish
2/3 cup canola oil
2 tablespoons Whipped cream, whipped

For Remoulade Dressing, place all ingredients in work bowl of food processor, except oil. Slowly add oil through feed tube. Place in jar and refrigerate until needed. If desired, for every ½ cup dressing, stir in 2 tablespoons whipped cream.

For Lobster Salad, combine all ingredients, except the tail of the lobster. Combine with ¾ of the Mustard Dressing. Set aside.

For Seasoned Onion Rings, heat oil at 375 degrees. Combine flour, paprika, dry mustard, cayenne pepper, and cumin. Dip sliced onions a few at a time. Shake off excess and cook onions until brown. Place on plate lined with paper towels. Season with sea salt. Set aside.

Toss Lobster Salad and place it in individual molds. Spread with a little dressing on top. Arrange reserved lobster tail on top of Lobster Salad and slightly overlap. Garnish with Onion rings. Salad may be dotted with Remoulade Dressing for garnish. Serve and enjoy!

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