Summer Salad Roscoff

Name: Summer Salad Roscoff
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon Dijon mustard; 6 yellow cherry tomatoes, halved ½ avocado, sliced; 50 g/2 oz fresh broad beans, blanched and peeled; 6 red cherry tomatoes, halved; 1 tablespoon wine vinegar; 250 ml/8 fl oz olive and/or vegetable oil; ½ teaspoon freshly ground black pepper; 2 teaspoons Dijon mustard; ½ teaspoon salt; 3 tablespoons balsamic vinegar; ¼ cucumber, peeled, deseeded, and sliced; 3 tablespoons white wine vinegar; 1 live lobster; about 750 g/1½ lb mixed salad leaves; 2 eggs; salt and freshly ground white pepper; 500 ml/17 fl oz vegetable oil (or light olive oil); 6 tablespoons chopped fresh basil leaves; 3 egg yolks

with Lobster and Basil Mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

2 eggs
1 live lobster
about 750 g/1½

Europe
United Kingdom
Gluten-free
England
Summer

Method

Boil the eggs for 9 minutes, drain and cool in a bowl of cold water. When ready to assemble the salad, shell the eggs and cut lengthways into quarters.

To make the mayonnaise, whisk the vinegar, mustard, salt and pepper in a bowl until the salt is dissolved. Beat in the egg yolks, then whisk in the oil slowly, drop by drop. As the mayonnaise starts to thicken, you can add the oil slight