Summer House Lobster Salad
- 1/2 cup minced shallots
- 1/2 cup white wine vinegar
- 1/2 cup coarsely chopped fresh dill
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1 cup vegetable oil
- 12 small red-skinned potatoes or new potatoes (about 1 pound)
- 2 cups (heaping) haricots verts (about 6 ounces), trimmed
- 1 cup fresh shelled (or frozen, thawed) peas
- 6 large eggs
- 3 1 1/2-pound live lobsters or 3 cups cooked lobster meat
- 10 cups mixed greens
- 2 cups cherry tomatoes, halved
- 6 small red radishes, trimmed, quartered
- This recipe is gluten-free
- Produce
- 2 cups (heaping) haricots verts, heaping (6 ounces)
- Cherry tomatoes (2 cups)
- Dill, fresh (1/2 cup)
- Greens, mixed (10 cups)
- Peas, fresh (1 cup)
- Potatoes or new potatoes (about 1 pound), small red (12)
- Radishes, small red (6)
- Shallots (1/2 cup)
- Seafood
- 1 1/2-pound live lobsters or (3)
- Condiments
- Dijon mustard (2 tablespoons)
- White wine vinegar (1/2 cup)
- Cooking & Baking
- Black pepper plus more, freshly ground (1 teaspoon)
- Kosher salt plus more (1 teaspoon)
- Vegetable oil (1 cup)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published June 16, 2012 (8 months ago).
40 people saved this recipe.
