Another Chef Trenda Treat

This is a picture of Nancy and her crazy fun family.  They used it 4 one of their crazy Christmas cards.  See the guy on the far left with the glasses?   He’s Grampa Stan, Nancy’s father in law, and he’s just moved to Tennessee from Minnesota.  He’s a great cook too and I’m going to give you his Chili recipe next.

Nancy’s recipe is for  Lobster Salad with Buttermilk Dressing and it’s from Emeril Lagasse . You can read reviews of it on the Food Network. Its sounds wonderful to me and I can’t wait to try it.  I think the dressing would be good on any salad but if you try it on yours, let me know what you think!

Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing 

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
Avocado Buttermilk Dressing:
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

1. Salad :
Arrange the lettuce on the 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. Dressing:
Combine all the ingredients in a blender and blend to high-speed until smooth, scraping down the sides as needed.  Adjust the seasoning, to taste.  Transfer to a bowl, cover, and refrigerate until ready to use.  (The dressing can be made up to 4 hours in advance.)  Yield: 1 3/4 cups


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