Lobster Panzanella Salad
Prep Time
Serves
Cooking Mode
20 cherry tomatoes
4 wooden skewers, soaked
4 thick slices (1-in./2.5-cm) sourdough bread
2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
1 cup thinly sliced English cucumber
2 tbsp finely chopped parsley
Honey Dijon Vinaigrette:
3 tbsp olive oil
4 tsp white wine vinegar
1 tbsp honey Dijon mustard
1 clove garlic, minced
½ tsp salt
20 cherry tomatoes
4 wooden skewers, soaked
4 thick slices (1-in./2.5-cm) sourdough bread
2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
1 cup thinly sliced English cucumber
2 tbsp finely chopped parsley
Honey Dijon Vinaigrette:
3 tbsp olive oil
4 tsp white wine vinegar
1 tbsp honey Dijon mustard
1 clove garlic, minced
½ tsp salt
Directions
1 Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
2Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley.
3In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.
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Personal Note
Personal Note
