Lobster Potatoe And Green Bean Salad With Pesto Vinagrette Recipes

GREEN BEAN AND POTATO SALAD WITH PESTO

Steps:

• Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.
• Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
• While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes. Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

LOBSTER & POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
• Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

PESTO POTATO AND GREEN BEAN SALAD

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

GREEN BEAN AND POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
• In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

LOBSTER, POTATOE AND GREEN BEAN SALAD WITH PESTO VINAGRETTE

Steps:

• 1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking. 2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside. 3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper. 4. To serve, cut the potatoes into 1/4" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes.

SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly., In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.

GREEN BEANS AND TOMATOES IN A PESTO VINAIGRETTE

Steps:

• Cook beans in salted water until tender, about 15 minutes.
• While beans are cooking, make pesto vinaigrette by combining pesto, vinegar and lemon juice.
• Slowly stream in olive oil, whisking constantly until combined.
• Add salt and pepper to taste.
• When beans are done cooking, drain and rinse with cool water and pat dry.
• In a large bowl, combine green beans, tomatoes and 1/4 cup of pesto vinaigrette, adding additional, if desired.
• Season with salt and pepper to taste.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL

Steps:

• In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
• Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
• Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
• Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
• Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
• Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.