Maine Blueberry & Lobster Salad
First published in EatingWell, Serves 6.
© Meredith Corporation. All rights reserved. Used with permission. EatingWell.com.
1/4 cup orange juice
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white-wine vinegar
1 tablespoon chopped shallot
1/2 teaspoon salt
Pinch of ground pepper
10 cups torn red leaf lettuce (1-2 heads)
1 1/2 cups fresh blueberries
1/4 cup slivered red onion
1 tablespoon chopped fresh tarragon
1 pound chopped cooked lobster meat or crabmeat (about 2 3/4 cups)
6 tablespoons toasted sliced almonds
1. Combine orange juice, oil, vinegar, shallot, salt and pepper in a blender. Puree until smooth.
2. Toss lettuce, blueberries, onion and tarragon with half the vinaigrette in a large bowl. Divide among 6 dinner plates. Gently mix lobster (or crab) and the remaining vinaigrette in the bowl. Divide among the salads and sprinkle with almonds.