INGREDIENTS
2 oranges
2 c. to tab (30 ml) olive oil
1 c. to tab (15 mL) lemon juice
1 c. to tab (15 mL) chopped fresh chives
1 c. tsp (5 ml) mayonnaise
1 c. tsp (5 mL) Dijon mustard
1 shallot, finely chopped French
1/2 tsp. tsp (2 mL) grated orange zest
1 pinch of salt
1 pinch ground black pepper
6 t (1.5 L) of shredded lettuce leaves, lightly packed
1 cup (250 mL) shredded radicchio
1 cup (250 mL) shredded lettuce leaf
1/2 fennel bulb, thinly sliced
2 cooked lobsters, cooled and peeled, cut into chunks (about 1 1/2 lb / 750 g in total)
PREPARATION
1. Using a small knife, cut a thin slice on top and at the base of oranges. Peel the oranges by cutting wide strip around and taking care to remove all the white skin. Working over a bowl to catch the juice, clear orange sections passing from the knife blade and the other of each membrane. Book the orange supreme and 1 tsp. TAB (15 ml) of juice.
2. In a measuring cup, using a whisk, mix the oil, lemon juice, chives, mayonnaise, Dijon mustard, shallots, orange zest, salt , pepper and reserved orange juice. Book.
3. In a large bowl, gently mix the leaf lettuce, radicchio, leaf lettuce, fennel, orange segments and lobster reserved. Drizzle with reserved orange vinaigrette and toss to coat all ingredients.
0 comments :
Post a Comment