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Add a photoRaciónes: 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
- Combine the first 4 ingredients in a small bowl; stir well.
- Combine 3 Tbsp. juice mix, mango, onion, chile, and mint in a bowl, and stir well. Set mango mix aside.
- Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
- Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
- 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.
- Drizzle remaining juice mix proportionately over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
- Yield: 4 servings.
- NOTES : You'll need a large jicama to get long, graceful-looking strips.
- 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.
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