March 10, 2019

Springtime Lobster Panzanella Salad with Lemon Dijon Vinaigrette

By edible MAINE Staff

Feature Image by Jamie Salomon

This recipe comes to us from writer and media strategist Candace Pilk Karu and interior designer and real estate developer Tyler Karu. Serve a lightly dressed salad at brunch for a fresh and fabulous change of pace. A bed of fresh greens topped with lobster or shrimp in a simple lemon vinaigrette—what could be easier or more delicious?

Print Recipe

Makes

servings (vinaigrette)

Ingredients

For the lemon Dijon vinaigrette

½ teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon mustard
¼ cup extra-virgin olive oil
salt and pepper to taste

For the salad

a bed of fresh greens
cooked lobster or shrimp
croutons a half cup per person

Optional

sliced avocado
sliced red onion
tomatoes

Instructions

Whisk together all vinaigrette ingredients until emulsified. Toss with the salad greens, seafood and croutons and store the rest in an airtight jar in the refrigerator for up to two weeks.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.