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Citrus and ginger vinaigrette
INGREDIENTS
1 cup fresh squeezed orange juice
1 lemon juiced
1 lime juiced
1 cup steen's cane vinegar
1/2 oz. Pickled ginger
1/2 cup karo light corn syrup
1 tsp. salt
1/2 tsp. black pepper
2 cups canola oil
PROCEDURE
- Place all ingredients except oil in blender and blend until smooth.
- With blender running slowly drizzle oil is incorporated.
- Store in cooler for up to 1 week.
Lobster Salad
INGREDIENTS
2 lbs. Lobster meat
1/2 cup mayonnaise
2 oranges (juiced)
1 bulb fennel (thinly shaved)
1 cucumber (small diced)
1 tbsp. fresh dill
1 tbsp. salt
1 tsp. Black Pepper
1 tbsp. sugar
PROCEDURE
- Place all ingredients in mixing bowl.
- Gently fold until well incorporated.
- Store in cooler for 30 minutes before serving.
To Plate:
INGREDIENTS
6 oz. spring mix
2 oz. vinaigrette
2 oz. mandarin orange segments
1 oz. shaved red onion
1 oz. grape tomatoes
6 oz. lobster salad
2 slices garlic toast
PROCEDURE
- Place spring mix, vinaigrette, mandarin oranges, tomatoes, and red onion in bowl.
- Toss gently until well coated with vinaigrette.
- Place spring mix on plate and top with lobster salad.
- Garnish with garlic toast and serve.
