Recipe and photo by Renee Kohlman
Lobster and citrus are the best of friends, and this salad is perfect for those screaming hot summer days, when all you want to do is sit in the shade and relax with friends. Pea shoots and edible flowers really do bring the pretty factor to the salad, and are well worth the addition. Check your local farmer’s market for their selection.
Camelina oil is light, nutty, earthy and good for you. If unable to find it, substitute some cold-pressed canola or extra virgin olive oil.
8 cups fresh spring greens
1 large navel orange, segmented
1 large Ruby Red grapefruit, segmented
½ cup hazelnuts, lightly toasted
4 slices bacon, cooked and chopped
¼ cup fresh dill
½ cup pea sprouts or shoots
Handful edible flowers such as viola
300 g cooked lobster meat, sliced
3 Tbs (45 mL) Camelina oil
1 Tbs (15 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey
To taste salt and pepper
- Divide greens onto plates.
- Top with citrus segments, hazelnuts, bacon, dill, pea shoots and flowers.
- Arrange lobster slices on top and drizzle with vinaigrette.