​

Springtime Lobster Panzanella Salad with Lemon Dijon Vinaigrette

2-12

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?

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)

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.

From Issue

No. 08 / Spring 2019

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!

SIGN UP NOW

​

for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 16 / Spring 2021

Recent Recipes

Recent eM Blog Posts