With garlic-lemon croutons.
This is truly a delicious twist on a traditional Caesar salad!
Zesty and hearty, it will hit the spot with the fresh lobster, crunchy croutons, and sharp Parmesan.
The addition of the celery root and suggested plating will make it more than a salad, but a meal to remember.
Serves 4 to 6 (starter or entrée)
¼ cup extra-virgin olive oil
2 tbsps grated Parmesan cheese
2 tbsps fresh lemon juice
2 tspn minced garlic
1 ½ tspns minced anchovy fillets
1 tspn Dijon mustard
1 tspn Worcestershire sauce
For salad:
2, 1 ½- to 2-lb whole live lobster
2 large hearts of romaine, cut lengthwise in half
2 cups coarsely grated peeled celery root or parsnips
¼ cup coarsely grated Parmesan cheese
Puree all dressing ingredients in blender. (Can be made 1 day ahead. Chill.)
For the salad, boil lobsters in large pot of water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl, and let cool. Working over bowl, remove meat from tails and claws; reserve ¼ cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
Arrange half (or quarter) of 1 romaine heart on each of 4 to 6 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.
Garlic-Lemon Croutons
Makes 12
1 tbsp extra-virgin olive oil
1 tbsp chopped garlic
1 tbsp chopped fresh parsley
1 tspn grated lemon peel
12 thin baguette bread slices
Preheat oven to 425°F. Mix olive oil, garlic, parsley and lemon peel in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.
- Bon Appétit, August 1998
