The holidays are synonymous with entertaining, but we know that sometimes we don’t have the time to be “the host with the most” between work, taking care of the kids, holiday parties and shopping for gifts.
That’s why we’re bringing you a recipe for a beautiful yet simple starter for when it’s your turn to host this holiday season. It’s elegant, light, and easy to pull together when you don’t have the time to prepare hours or days ahead of time. The best part about it? You can pick up everything for this dish right here at Manulife Centre – including the perfect wine pairing!
Festive Lobster & Lemon Dressed Greens
1 Bunch of Rapini, trimmed
1 Bunch of Asparagus, trimmed
6 Cups of Pre-Washed Spring Mix
8-12 Pieces of Shelled, Cooked Lobster, mix of claws and tails
For Lemon Vinagrette
1/2 teaspoon finely grated lemon zest.
2 tablespoons freshly squeezed lemon juice.
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste.
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
In a medium saucepan of salted boiling water, blanch rapini and asparagus for 2 to 3 minutes or until al dente. Strain and cool quickly under very cold water to maintain their bright green colour. Set aside.
Prepare vinaigrette. Simply combine all ingredients for Lemon Vinaigrette in a small bowl and whisk to combine.
In a large bowl, toss spring mix, rapini and asparagus in lemon vinaigrette. Divide salad evenly among 4 plates.
Top each salad with 2-3 pieces of cooked lobster from Bloor Street Market. Serve with Oyster Bay Sauvignon Blanc from the LCBO.