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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A favorite summertime main-dish salad from the scenic Northeast. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
4 cups lobsters, cooked |
1/2 cup celery, diced |
1/2 teaspoon salt |
1/8 teaspoon paprika |
1/4 cup oil-and-vinegar dressing, more as needed (french dressing (not catalina style), your own recipe or store bought) |
1/2 cup mayonnaise (use a good quality, such as hellman's) |
1 egg, hard cooked and sliced |
salad greens |
capers, for garnish |
stuffed olives, sliced for garnish |
Directions:
1. Cut lobster in small pieces and mix well with celery, salt and paprika.
2. Marinate in dressing and chill thoroughly.
3. Place salad greens on a chilled platter and pile the lobster in the center.
4. Cover with mayonnaise and garnish with egg, capers and olives.
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