For spring and summer this gorgeously colorful, delicious and easy to prepare salad turns an ordinary brunch, lunch or dinner into a spectacular occasion. Pair it with crusty warm French bread, a luscious white wine, and a selection of fruit tarts for desert. Add your unique brand of joie de vivre for an unforgettable memory that will be savored again and again. Isn't that what life's all about?
Lobster Cobb Salad Ingredients:
Black And Decker Toaster Oven
2 ripe Hass avocados
Juice of 1 lemon
1 1/2 pounds cooked lobster meat, cut in 3/4-inch diced
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
1 bunch arugula, washed and spun dry
For the vinaigrette:
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
To assemble:
Cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.((Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. (serves 4 to 6) For more delicious Barefoot Contessa recipes: [http://www.barefootcontessa.com]
Wine selection:
Tamayo Family Vineyards Sonoma Chardonnay: a refreshing and seductive white that is crafted with fruit vibrancy and aromatics, and nuanced undercurrents of spiced oak to accent your delectable cuisine and delight family and friends.