- 1/4 cup brunoise carrots
- 1/4 cup brunoise parsnips
- 1/4 cup brunoise red onion
- 1/4 cup brunoise red peppers
- 1/4 cup brunoise yellow peppers
- 1/4 cup brunoise celery
- 1/2 cup julienne Italian Roma tomatoes
- 1/2 cup herb salad (chervil sprigs, small basil leaves, tarragon leaves, parsley, and snipped chives)
- 3 tablespoons herb vinaigrette
- Salt and pepper
In a mixing bowl, toss all the ingredients together. Season with salt and pepper. In a parfait glass, spoon 2 tablespoons of the GAZPACHO on the bottom of the glass. Alternate layering the GAZPACHO and lobster meat. (Reserve the claws for the top of the glass.} Sprinkle the vegetable salad on top of the final layer. Serve with an artichoke napkin fold.
Thank you! your flag was submitted.