James's Avocado Lobster Champagne Vinaigrette
1 lb cooked lobster meat cut 1/2" chunks
1/2 cup mayonnaise
1/4 cup diced celery
1/4 cup thinly-sliced green onions
1/4 cup peeled seeded diced tomato
1 tbl lemon juice
Salt to taste
Freshly-ground black pepper to taste
CHAMPAGNE VINAIGRETTE
1 tbl finely-minced shallots
1/2 tsp finely-minced garlic
1/2 tsp fresh chopped thyme
1/2 cup champagne vinegar
3/4 cup olive oil
Salt to taste
Freshly-ground black pepper to taste
ASSEMBLY
1 lrg romaine lettuce head 8 cups chopped
1/2 cup julienne carrots
1/2 cup shredded red cabbage
1/4 cup chives cut 1" pieces
24 x cherry tomatoes cut in half
1/2 cup Champagne Vinaigrette (listed above)
2 lrg Hass avocados peeled, halved
Lobster Salad (listed above)
12 x endive leaves
Method :
For the Lobster Salad: Combine all the ingredients. Chill.
For Champagne Vinaigrette: Combine the shallots, garlic, thyme and vinegar.
Slowly whisk in the oil, salt and pepper.
For Assembly: Combine the romaine, carrots, cabbage, chives, halved tomatoes,
vinaigrette and toss. Divide the salad onto 4 dinner plates. Place an avocado
half in the center of each plate and top each with an equal amount of lobster
salad. Garnish with endive leaves.
This recipe yields 4 servings.