Nantucket Salad
(lobster, grilled corn, new potatoes, lettuce, radish + lemon vinaigrette)
Serves 4
What you need:
3 lemons, 1 quartered and 2 halved
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
Flake sea salt
Freshly ground black pepper
1 pound new potatoes, boiled until al dente, chilled and quartered
4 ears corn, grilled or boiled and kernels removed from the cob.
4 radish, thinly sliced
2 pounds lobster, cooked and shelled
6 cups of salad greens (I used a mix of butter lettuce and arugula)
What to do:
1. Make dressing: In a small bowl, whisk together juice from 3 lemons, mustard and olive oil. Salt and pepper to taste. Set aside.
2. Make salad: In a large mixing bowl, add the potatoes, corn, radish, lobster and greens. Whisk the dressing again and pour over the salad. Gently toss to coat. Serve with lemon wedges.
Recipe by Libbie Summers
Photography By Teresa Earnest Social