|1 cup||Extra-virgin olive oil|
|Juice from two oranges|
|2 tablespoons||Minced shallots|
|1 teaspoon||Minced garlic|
|Drizzle of honey|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|4 cups||Fresh baby arugula; washed, patted dry|
|1 pounds||Cooked lobster meat; sliced 1/4" thick|
|¼ pounds||Fresh haricot vert; stemmed, blanched|
|½ cup||Cured Greek olives; pitted, halved|
|1 tablespoon||Finely-chopped fresh parsley leaves|
In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper. Toss the arugula with ⅓ of the dressing. Season with salt and pepper. Mound the greens in the center of each plate. Toss green beans and olives with ⅓ of the dressing. Season with salt and pepper. Mound the beans on top of the greens. Toss the lobster with the remaining dressing.
Season with salt and pepper. Mound the lobster on top of the bean mixture.
Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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