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Receta Lobster Mango Salad
by Global Cookbook

Lobster Mango Salad
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  Raciónes: 4

Ingredientes

  • 1/3 c. Fresh orange juice
  • 1/4 c. Fresh lime juice
  • 2 Tbsp. Chopped peeled gingerroot
  • 1/2 tsp Salt
  • 1 c. Minced peeled mango
  • 3/4 c. Chopped red onion
  • 1/4 c. Finely minced seeded serrano chile
  • 3 Tbsp. Minced fresh mint
  • 1 head Belgian endive, (1/4 lb.)
  • 2 x Lobsters, (1-1/2 lb.) cooked
  • 8 c. Gourmet salad greens
  • 32 x Strips peeled jicama, (9 x 1/2 x 1/8-inch)
  • 24 x Asparagus spears, steamed and chilled
  • 1 tsp Freshly grnd pepper

Direcciones

  1. Combine the first 4 ingredients in a small bowl; stir well.
  2. Combine 3 Tbsp. juice mix, mango, onion, chile, and mint in a bowl, and stir well. Set mango mix aside.
  3. Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
  4. Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
  5. Drizzle 1/3 c. juice mix over the salad greens, and toss gently to coat. Divide greens proportionately among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate. Arrange claw meat on other side of each plate. Spoon 1/2 c. mango mix in center of each plate. Arrange tail slices, overlapping, on top of mango mix.
  6. Drizzle remaining juice mix proportionately over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
  7. Yield: 4 servings.
  8. NOTES : You'll need a large jicama to get long, graceful-looking strips.
  9. But do not worry about buying too much: The leftovers can be used as a low-fat snack or possibly tidbit. Put the remaining jicama strips on a plate with lime wedges and a pepper shaker filled with chili pwdr. To eat, squeeze a lime wedge over the slices and then sprinkle with chili pwdr.