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Lobster and Orange Salad in a Green Peppercorn Dressing
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
The salad leaves are your choice, with chicory, curly endive, watercress, Little Gems, rocket or English butterheads just a few to choose from. For a simpler version, serve this salad with warm or cold prawns.
Ingredients
2 X 750 g 1 lb 10 oz 2
Method
- Shell the lobsters and cut the meat into cubes. The claws can be cracked with the back of a heavy knife and the meat removed or left whole to garnish the salad.
- To segment the oranges, top and tail the fruits using a serrated edged knife. The rind and pith can now be removed by cutting in a sawing motion down the sides. To release the segments, simply cut between
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