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A Tangle of Mixed Greens Dressed with a Candied Shallot-lobster Dijonette

Chef Dave Bergmann, Bergmann’s On Lombard

To add a “crunch component”, Chef Dave created his own potato crisp, which he pressed into a ball of cream cheese to help it stand on the plate. This dressing can be served warm or cold.

1 small shallot, diced
1 tsp sugar
1/4 cup balsamic vinegar
3/4 cup olive oil
1 tsp dijon mustard
Salt & pepper, to taste
4 oz cooked lobster meat, free of shell and cartilage
4 oz mixed greens or lettuce of choice

1.  In a pan, sauté shallot in medium heat with sugar until it slightly caramelizes. Take off stove and deglaze with vinegar. Cool and whisk in olive oil, mustard and season to taste. Add diced lobster meat.

To serve
1.  Place lettuce in middle of a chilled plate. Spoon dressing over top and drizzle around plate.

Yield 4 servings

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