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Lobster, Beet, & Burrata Salad
Recipes
Ingredients:
– 1 large gold beet, roasted, peeled and quartered
– 1 baby chiogga beet, roasted, peeled and quartered
– 2 oz. Maine lobster tail, cut into 1-in. pieces
– 1 oz. toasted pistachios
– Banyuls vinaigrette
– Salt and pepper
– 2 oz. Real California burrata cheese, cut into pieces
– 1 oz. mâche (lambs lettuce)
– Pistachio oil
– Sea salt
Banyuls Vinagrette:
Yield: 1 cup
– 1/4 cup Banyuls vinegar or sherry vinegar
– 1 tsp Dijon mustard
– 1/2 cup canola oil
– 1/4 cup olive oil
– Salt and pepper
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Directions:
Toss beets, lobster and pistachios with enough vinaigrette just to coat; season with salt and pepper. Line up gold beet on rectangular plate. Top with burrata, lobster, chiogga beet and pistachios. Garnish with mâche and a drizzle of pistachio oil. Finish with sea salt, if desired.
Banyuls Vinagrette:
Whisk together vinegar and mustard. Slowly whisk in oils until emulsified; season with salt and pepper.
Recipe courtesy of Chef Mike Selvera.
Per Order:
Yield: 1 serving
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.