Lobster And Melon Salad With Hazelnut Oil Recipes

MELON SALAD WITH HAZELNUTS

Steps:

• Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan.

LOBSTER AND MELON SALAD WITH HAZELNUT OIL

Steps:

• For the vinaigrette: In a small bowl, combine the shallot, vinegar, mustard, and honey. Whisk in the oils gradually. Season with salt and pepper.
• For the lobsters: Put 2 gallons cold water in a stockpot with 1/2 cup salt. Bring to a boil over high heat. Add the lobsters and cover. When the water returns to a boil, uncover and boil for 12 minutes. Transfer the lobsters to ice water to chill quickly.
• Twist off the lobster tail, knuckles, and claws; discard the rest of the carcass. Crack open the shell of the tail and remove the meat in one piece, or use your finger or a small fork to push the meat out through the larger end. Crack the knuckle shells and remove the meat. To extract the meat from the claw, jiggle the small lower appendage until it snaps, then remove it. Crack the shell of the claw and pull out the meat in one piece, if possible. Cut the tail into 1/2-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leave the claws whole.
• Slice the melon quarters thinly lengthwise, then cut each slice crosswise into thirds.
• Put the lobster in a bowl with the melon. Toss with the vinaigrette, using as much as you need to moisten the lobster and fruit. Add the arugula and more dressing, if needed, and toss again. Divide among individual plates or arrange on a platter. Garnish with hazelnuts and mint. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

WATERMELON GOAT CHEESE SALAD

Steps:

• Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
• In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
• Top with goat cheese and hazelnuts to serve.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Steps:

• For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
• For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
• Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
• Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.