| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
American |
Cancer, Salad, Shellfish |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lobster meat, cooked — |
|
|
Shredded |
| 2 |
c |
Curly endive — finger |
|
|
Shredded |
| 1/4 |
c |
Red bell pepper — |
|
|
Julienned |
| 8 |
oz |
Corn kernels |
|
|
DRESSING– |
| 2 |
tb |
Walnut oil |
| 1 |
tb |
Sherry vinegar |
| 1 |
ts |
Shallots — finely minced |
| 4 |
|
Crackers |
INSTRUCTIONS
A little lobster can go a long way in a salad made with curly endive,
julienned red pepper, and freshly steamed corn kernels.
A mellow walnut vinaigrette made by whisking together two tablespoons
walnut oil, one tablespoon sherry vinegar and one teaspoon finely minced
shallots will complete the shellfish's rich taste.
Posted to MC-Recipe Digest V1 #147
Date: Thu, 11 Jul 1996 11:24:02 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : American Institute for Cancer Research's Good Food
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