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LOBSTER SALAD VINAIGRETTE
4 servings

If lobster is too pricey or unavailable, feel free to substitute crabmeat, or peeled cooked shrimp cut into ½-inch chunks.

Prepare:

  • Vinaigrette, made with minced basil

Combine in a salad bowl:

  • 2 cups watercress, tough stems trimmed
  • 2 cups mixed salad greens, baby romaine, or baby spinach leaves
  • 1 ½ cups Belgian endive, cored and thinly sliced

Toss with just enough vinaigrette to coat. Divide the greens among salad plates. In the same bowl, toss together, adding just enough vinaigrette to coat:

  • 12 ounces cooked lobster, cut into ½-inch chunks
  • 1 avocado, pitted, peeled, and diced

Spoon the lobster and avocado over the greens. Garnish with:

  • ⅔ cup cherry or grape tomatoes, halved (about 4 ounces)
Salads