Lobster And Arugula Salad With Vanilla Bean Vinaigrette Recipe


  • 1 teaspoon extra virgin olive oil
  • 1 whole egg
  • ½ teaspoon vanilla extract
  • pinch of freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 whole vanilla bean
  • ¾ cup rice wine vinegar
  • + 6 more ingredients
    • 1 ½ teaspoons fresh mixed herbs
    • ¼ teaspoon minced garlic
    • 12 ounces cooked Maine lobster tail, cut into medallions
    • ½ cup vanilla bean vinaigrette (recipe below)
    • 4 loosely packed cups arugula greens
    • 4 raw asparagus spears (don't use very thin ones)

1. Bring just under one cup of rice wine vinegar to a boil and then pour into a heat-proof container. 2. Add one whole vanilla bean; cover and let sit for one hour. (The longer it sits, the better the flavor.) Remove the vanilla bean and discard. 3. Put the garlic, herbs, vinegar, salt, pepper,...

View full recipe at SpringPad


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