Lobster And Arugula Salad With Vanilla Bean Vinaigrette Recipe
It's Fantasy Travel Week on Food Republic, so we're running recipes from the restaurants at the world's most élite and elegant hotels and resorts. Next up, a sweet and tangy lobster salad from...
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Cooking tools:
- Blender
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Airtight container
- Mixing bowl
- Paper towel
- Plate
Ingredients
- 4 raw asparagus spears (don't use very thin ones)
- 4 loosely packed cups arugula greens
- 1/2 cup vanilla bean vinaigrette (recipe below)
- 12 ounces cooked Maine lobster tail
- 1/4 teaspoon minced garlic
- 1 1/2 teaspoons fresh mixed herbs
- 3/4 cup rice wine vinegar
- 1 whole vanilla bean
- 1/8 teaspoon kosher salt
- pinch of freshly ground black pepper
- 1/2 teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon extra virgin olive oil
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