Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Lobster meat, cooked -- |
| \N \N | Shredded |
| 2 cups | Curly endive -- finger |
| \N \N | Shredded |
| ¼ cup | Red bell pepper -- |
| \N \N | Julienned |
| 8 ounces | Corn kernels |
| \N \N | DRESSING-- |
| 2 tablespoons | Walnut oil |
| 1 tablespoon | Sherry vinegar |
| 1 teaspoon | Shallots -- finely minced |
| 4 \N | Crackers |
A little lobster can go a long way in a salad made with curly endive, julienned red pepper, and freshly steamed corn kernels.
A mellow walnut vinaigrette made by whisking together two tablespoons walnut oil, one tablespoon sherry vinegar and one teaspoon finely minced shallots will complete the shellfish's rich taste.
Posted to MC-Recipe Digest V1 #147 Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT) From: PatH <phannema@...>
Recipe By : American Institute for Cancer Research's Good Food