Recipe ingredients
- 2 lbs cooked lobster meat
- 3 cups cantaloupe balls
- 1 papaya (about 1 1/4 lbs) cut in 1/2 dice (about 3 cups)
- 6 plum tomatoes, seeded and cut in 1/4 dice (about 2 cups)
- 1 tablespoon freshly minced ginger
- 1/4 cup fresh orange juice
- 2 tablespoons of red-wine vinegar
- 1 teaspoon Dijon-style mustard
- 1/2 cup extra-virgin olive oil
- 1 teaspoon finely grated orange zest
- 1/4 cup freshly snipped chives
- 2 heads radicchio, leaves washed and patted dry, for garnish
- Salt and pepper, to taste
Recipe method
- Place the lobster, cantaloupe, papaya, tomatoes and ginger in a large bowl.
- Gently fold together with a rubber spatula. Set aside.
- In a small bowl, combine the orange juice, vinegar, mustard, salt and pepper.
- Whisking constantly, slowly drizzle in the olive oil.
- Continue whisking until the mixture has thickened slightly.
- Stir in orange zest.
- Shortly before serving, toss 1/2 cup of dressing with the chives and lobster mixture.
- Serve on a decorative platter surrounded by radicchio leaves, or place serving portions inside the leaves.
- Serve remaining dressing on the side.
Other salad recipes:
Orange blush lobster salad recipe
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