Dandelion and Apricot Lobster Salad
Steve Lindner
Head Chef
Zone Manhattan
New York City
Chef Lindner elevates a main dish salad by using lobster as the protein and adding apricots, dandelion greens and fava beans for seasonality and color. The recipe packs in lots of nutrition—along with a mix of surprising ingredients.
Ingredients
Salad
1 1/2 lb. lobster
4 fresh apricots
1 fennel bulb
1 Persian cucumber
6 oz. radishes, sliced
1 lb. fava beans
1/2 lb. baby carrots
1/2 lb. green beans
2 golden beets, roasted, peeled and diced
Dandelion greens, cleaned
Raspberry balsamic vinegar
Vinaigrette
1/2 cup diced apricots
Grated zest of 1 orange
1/4 cup white wine vinegar
1/8 cup extra virgin olive oil
Salt and pepper, to taste
Steps
- Prepare salad: Poach lobster in simmering water for 14 minutes. Remove meat and dice into chunks.
- Slice apricots into 8 pieces; set aside. Shave fennel and slice cucumber and radishes into rounds.
- Remove fava beans from pods; cook in simmering water until tender. Peel beans.
- Blanch baby carrots and green beans in boiling water for 2 minutes. Wash dandelion greens, rinsing off all sand; pat dry. Sprinkle greens with raspberry balsamic vinegar; set aside.
- Prepare vinaigrette: Dice enough apricots to measure 1/2 cup; set remaining slices aside for salad. In blender, puree apricots with orange zest and vinegar. Season with salt and pepper. Slowly add olive oil until emulsified.
- For service: Combine dandelion leaves and remaining vegetables in large bowl. Add 1 ounce dressing per serving and mix. Add lobster and apricot slices just before serving.