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
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