Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 head red leaf lettuce |
1 cup cherry tomatoes, halved |
1/2 small red onion, thinly sliced |
1 (14-ounce) jar hearts of palm, drained and sliced on a bias |
2 (1-pound) lobsters, steamed, meat removed and coarsely chopped |
avocado-buttermilk dressing, recipe follows |
1 medium firm-ripe avocado, peeled, seeded and cubed |
2/3 cup buttermilk |
1/4 cup sour cream |
3 tablespoons grated sweet onions |
2 1/2 tablespoons fresh lime juice |
2 tablespoons olive oil |
1 teaspoon minced garlic |
1 teaspoon minced fresh dill |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
Directions:
1. Arrange the lettuce on a plate, add the cherry tomatoes, red onion and sliced hearts of palm. Toss the lobster meat with a little of the avocado dressing; place the lobster salad in the middle of the plate, drizzle with the remaining Avocado-Buttermilk dressing.
2. Avocado-Buttermilk Dressing:
3. Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.
4. Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)
5. Yield: 1 3/4 cups
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