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Lobster Claw Salad with Pears and Beets
2017-04-20
https://www.metro.ca/userfiles/image/recipes/salade-pinces-homard-poires-betteraves-10554.jpg
PT10M
PT00M
PT10M
Arrange beet slices around the edges of four plates, leaving the middle empty.In a bowl, beat the mustard and vinegar, then add the oil. Add the salt.In a separate bowl, combine the pears and salad greens with the dressing.Place in the centre of each plate.Decorate with a lobster claw and garnish with chives.
4
Chef Solène Thouin
4
1
4
4
4 whole lobster claws
2 red beets, cooked and thinly sliced
1 1 ripe pear, cut into 2 cm cubes
3 cups (750 ml) mesclun salad greens
1/4 cup (60 ml) light oil (light olive, avocado, canola or grapeseed)
1 Tbsp. + 1 tsp. (20 mL) white wine vinegar
1 tsp. (5 mL) Dijon mustard
1/4 tsp. (2 mL) salt
1 Tbsp. (15 mL) fresh chives, chopped
Lobster Claw Salad with Pears and Beets
4
servings
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME
Ingredients
-
4
whole lobster claws
-
2
red beets, cooked and thinly sliced
-
1
1 ripe pear, cut into 2 cm cubes
-
3 cups
(750 ml)mesclun salad greens
-
1/4 cup
(60 ml)light oil (light olive, avocado, canola or grapeseed)
-
1 Tbsp. + 1 tsp.
(20 mL)white wine vinegar
-
1 tsp.
(5 mL)Dijon mustard
-
1/4 tsp.
(2 mL)salt
-
1 Tbsp.
(15 mL)fresh chives, chopped
Preparation
Arrange beet slices around the edges of four plates, leaving the middle empty.
In a bowl, beat the mustard and vinegar, then add the oil. Add the salt.
In a separate bowl, combine the pears and salad greens with the dressing.
Place in the centre of each plate.
Decorate with a lobster claw and garnish with chives.
Source :
Chef Solène Thouin
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
