Name: Asparagus, Tomato, Lobster and Oyster Mushroom Salad
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 8 plum tomatoes, cut in half lengthwise; 12 baby potatoes, cut in half; 1/4 cup (60 ml) olive oil; Salt and pepper; 1 lb (454g) asparagus, trimmed; 1/2 lb (227g) oyster mushrooms; 2 lobsters, cooked and shelled; Fleur de sel; 1 egg yolk; 1 tablespoon (15 ml) Dijon mustard; Grated zest of 1 lemon; Juice of 1/2 lemon; 1/4 cup (60 ml) canola oil; 1/4 cup (60 ml) olive oil; 1 tablespoon (15 ml) chopped fresh chives; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper.
- Lightly seed the tomatoes with your fingers.
- In a bowl, combine the tomatoes, potatoes and 30 ml (2 tablespoons) of oil. Season with salt and pepper. Place them flat on the baking sheet. Bake for about 1 hour or until the potatoes are tender but not roasted. Keep warm.
MAYONNAISE DRESSING
- Meanwhile, in another bowl, combine the egg yolk, mustard, lemon zest and lemon juice with a whisk. Pour the oil in a stream, whisking constantly. Add the chives. Season with salt and pepper. Keep refrigerated.
- Preheat the grill, setting the burners to high.
- Brush the asparagus and oyster mushrooms with the remaining oil. Season with salt and pepper. Place the asparagus on the grill in the opposite direction of the grate.
- Grill for 4 to 5 minutes depending on size, rolling a few times with tongs. Grill the mushrooms for 2 minutes on each side. Slice the lobster tails.
- On four plates, place the asparagus, tomatoes, and potatoes.
- Arrange the lobster tails, then the oyster mushrooms. Drizzle with the dressing. Season with pepper. Serve with fleur de sel.

Asparagus, Tomato, Lobster and Oyster Mushroom Salad

Categories

Ingredients

MAYONNAISE DRESSING

Preparation

MAYONNAISE DRESSING

Personal Note