Lobster and Melon Salad
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Credit: Bret Skiva, Culinary Student, Le Cordon Bleu College of Culinary Arts, Las Vegas
The National Culinary Review, April 2010
Ingredients
3 cups Dole fresh frozen mixed melon chunks, thawed, drained
1½ cups watermelon, peeled, balls or cut
in ¾-inch cubes
1½ cups Crenshaw or cantaloupe, peeled, balls or cut in ¾-inch cubes
12 oz. lobster or large shrimp, cooked, shelled, cut in ½-inch pieces
¼ cup blood orange juice
¼ cup balsamic vinegar
2 T. olive oil
2 T. honey
10 mint leaves, chopped
5 basil leaves, chopped
Baby mixed greens, as needed
Instructions
1. In large bowl, combine melon chunks, watermelon, Crenshaw or cantaloupe and lobster; refrigerate.
2. In small saucepan, over medium heat, combine blood orange juice and vinegar; reduce by half. Cool. Stir in olive oil and honey. Drizzle over melon/lobster. Add mint and basil; mix gently.
3. Serve over mixed greens.
Yield
4 servings
Tags
Salad, Seafood, The National Culinary Review
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