Maine Lobster Salad with Spring Peas, Radish and Tarragon Vinaigrette
This delightful Maine Lobster recipe features spring peas, radish and tarragon for a refreshing, light taste.
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Cooking tools:
- Microplane
- Whisk
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Mixing bowl
- Pot
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Paper towel
- Airtight container
- Refrigerator
- Serving platter
- Plate
Ingredients
- ½, SEEDED AND FINELY MINCED
- 1 CLOVE
- 1 CUP (OR FULL-FAT GREEK YOGURT)
- 2 TBSP
- 1 TBSP
- 2 TBSP CHOPPED (3-4 SPRIGS)
- 2 TSP
- ¼ CUP
- 1 LB COOKED, SHELLED CUT INTO ½-INCH PIECES
- 1, TRIMMED LEAVING ½ INCH OF THE STEM
- ½ LB, TRIMMED AND STRINGS REMOVED
- ½ CUP (OPTIONAL)
- ½ ROUGHLY TORN (MIX OF CHIVES, DILL, PARSLEY, OR MINT)
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