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Lobster and Hearts of Palm Salad with Avocado Buttermilk Dressing
Recipe courtesy Emeril Lagasse, 2007
- Total Time:
- 45 min
- Prep:
- 45 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Intermediate
- Yield:
- 4 entree servings
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
- 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
Directions
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.
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.
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