For spring and summer makes this wonderfully colorful, delicious salad and easy to prepare ordinary brunch, lunch or dinner on one occasion spectacular. In combination with warm crusty French bread, a rich white wine and a selection of fruit cake for dessert. Add your own unique brand of live for the joy of an unforgettable experience that will be enjoyed again and again. Is not that what life is all about?
Lobster Cobb Salad Ingredients:
2 ripe HassAvocado
Juice of 1 lemon
1 1 / 2 pound lobster meat baked, cut into 3/4-inch dice
1 pint cherry tomatoes, cut in halves or quarters
1 1 / 2 teaspoon kosher salt
1 / 2 teaspoon freshly ground black pepper
1 / 2 pound lean bacon, fried and crumbled
3 / 4 cup crumbled Stilton cheese, English or other crumbly blue
1 bunch arugula, washed and spun
For the vinaigrette:
1 1 / 2 tablespoons Dijon mustard
1 / 4 cup lemon juice, freshly squeezed (2Lemons)
5 tablespoons good olive oil
3 / 4 teaspoon kosher salt
1 / 2 teaspoon freshly ground black pepper
Whisk together mustard, lemon juice, olive oil, salt and pepper in a bowl.
To assemble:
Cut avocados in half, remove seeds and peel. Cut 3/4-inch cubes and strain the lemon juice. If rocket leaves are large, cut them in half crosswise. ((Type Set the lobster and tomatoes in a bowl. Sprinkle with salt and pepper and drain withenough vinaigrette to moisten. Add the diced avocado again, crumbled bacon, blue cheese and arugula and stir. (Serves 4 to 6) For more delicious recipes Barefoot Contessa: [http://www.barefootcontessa.com]
Selection of wines:
Tamayo Family Vineyards Sonoma Chardonnay is a fresh and charming white is made with vibrant aromas and subtle fruit and oak matured undercurrents accent to your kitchen and enjoy your family and friends.
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