Maine Lobster and Asparagus Salad with Curry Vinaigrette
Ingredients
- 1/4 cup Madras curry powder
- 2 tablespoons water
- 1 cup light olive oil
- Three 1 1/4-pound lobsters
- 1 pound pencil-thin asparagus
- 2 1/2 tablespoons Champagne vinegar
- 1 medium shallot, finely chopped
- 1/2 red bell pepper, very finely diced
- Salt and freshly ground pepper
- 6 cups micro greens or mesclun (about 6 ounces)
- 1/4 cup cilantro leaves
- 1/4 cup snipped chives
Instructions
Maine Lobster and Asparagus Salad with Curry Vinaigrette serves 6 original recipe by Food & Wine.
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