Baby Green Salad, Vanilla Bean Vinaigrette and Lobster

Baby Green Salad

by Chef John J. Hudak Jr., CEC, AAC, ACE

WNEP Home & Backyard Baby Green Salad, Vanilla Bean Vinaigrette, Lobster Garnish

Yield: 2 Servings Ingredients 3 Ounces Baby Lettuces 4 Ounces Mandarin Oranges 4 Ounces Bananas, Sliced 12 Each Red Seedless Grapes 2 Ounces Gorgonzola Crumbles To Taste Toasted Coconut To Taste Candied Pecans To Taste Croutons To Taste Fresh Ground Black Pepper 2 Ounces Vanilla Bean Vinaigrette or Your Favorite 2 Ounces Lobster Medallions, Poached & Chilled

Method of Preparation 1) Place lettuces in large mixing bowl. 2) Add oranges, bananas, grapes, gorgonzola, croutons, coconut & pecans, reserving a little of each to garnish. 3) Add vinaigrette & toss to evenly coat all ingredients. 4) Place ingredients on chilled plate, garnish with reserved items, top with chilled shrimp & enjoy.

Chef’s Notes:

* Any vinaigrette or dressing may be used. * Grilled chicken, shrimp, salmon, steak or your favorite accompaniment may be added to the salad.

Prepared By Executive Chef, Vanderlyn’s Restaurant


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