Lobster mushroom salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Tomatoes, peeled, seeded |
| And finely chopped | ||
| 2 | tablespoons | Italian Parsley, chopped |
| 1 | tablespoon | Fresh Basil, chopped, or |
| 1 | teaspoon | Dried Basil |
| 2 | teaspoons | Garlic, minced |
| ¼ | cup | Lemon Juice |
| ¾ | cup | Grapeseed or Canola Oil |
| Salt and Pepper | ||
| 1 | pounds | Lobster Mushrooms |
| ½ | cup | Olive Oil |
| Salt and Pepper | ||
| 8 | ounces | Mesclun Lettuce |
| 1½ | cup | Lobster Meat, cooked and |
| Cubed | ||
Directions
SAUCE
SALAD
Sauce: In a medium bowl combine tomatoes, parsley, basil and garlic.
Gently whisk in lemon juice, grapedeed oil and salt and pepper to taste until blended. Cover and let stand 30 minutes.
Salad:
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