| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Send, To | 4 | Servings | |
INGREDIENTS
| Salad Dressing Base- | ||
| 1 1/2 | c | Mayonnaise |
| 1 | Eggs, hard-boiled Finely | |
| Chopped | ||
| 2 | T | Capers, Finely Chopped |
| 1 | T | Fresh Parsley, Finely |
| Chopped | ||
| Salt And Freshly Ground | ||
| Black Pepper | ||
| Lemon Juice | ||
| 2 | c | Lobster Meat, Cooked |
| Chopped | ||
| 1 | c | Celery Root, Peeled And |
| Julienned | ||
| 4 | c | Mixed Greens |
| 2 | Eggs, Hard-Boiled | |
| Quartered Up To 4 |
INSTRUCTIONS
Combine the mayonnaise, chopped egg, capers and parsley in a small bowl. Mix well, then season to taste with salt, pepper and lemon juice. In a separate bowl, combine the lobster and celery root. Add enough of the dressing to thoroughly coat the lobster mixture and mix gently. Adjust seasoning with salt and pepper. Divide greens between 4 small plates, top with lobster mixture, garnish with quartered eggs, and serve with extra dressing on the side. Recipe by: Saveur, Sept/Oct 1997; adapted from a recipe by James Beard Posted to MC-Recipe Digest V1 #993 by Suzy Wert <SuzyWert@aol.com> on Jan 8, 1998
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