| 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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