Ingredients
- 1 cup extra virgin olive oil
- Juice from two oranges
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- Drizzle of honey
- Salt
- Freshly ground black pepper
- 4 cups fresh baby arugula, washed and patted dry
- 1 pound cooked lobster meat, sliced 1/4-inch thick
- 1/4 pound fresh haricots verts, stemmed and blanched
- 1/2 cup cured Greek olives, pitted and halved
- 2 hard boiled eggs
- 1 tablespoon finely chopped fresh parsley leaves
Directions
In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper. Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate. Toss green beans and olives with 1/3 of the dressing. Season with salt and pepper. Mound the beans on top of the greens. Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster on top of the bean mixture. Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs. Garnish with parsley.
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By Pabu
on January 03, 2011
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Fantastic salad. My family and friends raved about it. Keep it coming Emeril.
By ginaem12_8814343
Coconut Creek, FL
on August 17, 2009
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This is my brother's favorite dish. He requests it all the time. He's not the only one who loves it though... the whole family thinks it's amazing. The sweet and salty elements blend together in harmony. The only change we make is in the amount of oil - we reduce it by half. Otherwise, the salad would be dripping in dressing. I highly recommend this recipe.
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