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Chopped Vegetable Salad With Maine Lobster

Print Recipe
Course Salad
Cuisine American

Ingredients
  

  • 2 garlic cloves, unpeeled
  • 1 cup orange juice, reduced from 4 cups
  • 1/4 cup lime juice
  • 1 piece chipotle chili, canned
  • 1 cup olive oilsugar, salt and pepper to taste
  • 6 cups Romaine lettuce, shredded
  • 6 cups Iceberg lettuce, shredded
  • 1 pound lobster meat, cooked
  • 1/2 cup mango, 1/4-inch dice
  • 3/4 cup cucumber, peeled, seeded, 1/4-inch dice
  • 3/4 cup red bell pepper, seeded, 1/4-inch dice
  • 3/4 cup jicama, peeled, 1/4-inch dice
  • 1/2 cup radish, thinly sliced
  • 1/4 cup green onion, chopped
  • 1/2 cup avocado, 1/2-inch dice
  • 2 tablespoons cilantro, chopped coarsely
  • 4 lobster claws, cooked, halved lengthwise

Instructions
 

  • Directions:
    Place unpeeled garlic in a dry sauté pan over low heat. Let cook, rotating periodically, until soft all the way through and slightly charred. Peel and smash to a paste. Combine with reduced orange juice, lime juice, and chipotle in a blender. Start up slowly add the olive oil to emulsify. Season with salt, pepper, and sugar to taste.
    Combine romaine and iceberg lettuce. Place a mound of greens in the center of each dinner plate. Drizzle with a little of the vinaigrette. Place a line of each ingredient across the top of the lettuce, like a Cobb salad. Garnish with the lobster claw and drizzle with the vinaigrette.
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