Baby kale, asparagus, snow peas & grapefruit salad with lobster

Ingredients

Yield:

4 persons

• • 1 cup fresh snow peas, blanched
  • 1 bunch green asparagus (tops blanched, the rest
  • 2 grapefruits, peeled and segment removed (keep
  • 4 cups baby kale
  • ½ bunch green onion, sliced
  • 2 cooked lobsters, cut in 2, meat removed
  • 6 radish (thinly sliced with a mandolin), in col
  • Spring roll dough, cooked crispy in a muffin tin
  • ½ cup olive oil
  • ¼ cup balsamic vinegar

Preparation

Difficulty:

Easy

Time:

 

Total Time:

20 Minutes

1. Dressing

   1. Mix together olive oil, balsamic vinegar and the grapefruit juice, salt, pepper and a pinch of sugar.

2. Salad

   1. Mix together baby kale, asparagus stripes, half of the snow peas, half of the grapefruit segments, sliced radish and half of the sliced green onion, season with some dressing a make a nest at the bottom of the plate.
   2. Place nicely ½ lobster tail in each plate.
   3. Mix together asparagus tops, the rest of the snow peas, the rest of the sliced green onion, and the rest of the grapefruit segments, add some dressing.
   4. Plate the crispy spring roll shell into the center of the plate, fill it with the salad and add 1 lobster claw in each plate.