Lobster Lentil Arugula Salad by Chef Michael Smith
This salad perfectly combines the flavours of the land and sea! The earthy heartiness of the lentils anchors the dish, the brininess of lobster adds lots of luxurious sweetness and the sharp, peppery...
Keywords
- french green
- whole green
- gluten-free
- home cook
- english
- chef michael smith
- summer
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Cooking tools:
- Nutcracker
- Saucepan
- Pot
- Colander
- Serving bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Gloves
Ingredients
- 4 cups (1 L) or so of water
- 1 cup (250 mL) of green or du Puy lentils
- 1/2 teaspoon (2 mL) of salt
- 2 to 4 lobsters
- 1 gallon (4 L) of local water
- 1 tablespoon (15 mL) of canola or sunflower oil
- 1 tablespoon (15 mL) of local cider vinegar
- 1 tablespoon (15 mL) of honey
- 1 tablespoon (15 mL) of Dijon mustard
- 4 thinly sliced green onions
- 2 ribs of celery, chopped
- 1 large carrot, shredded
- 5 ounces (142 g) (about 6 cups) of arugula
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