|
Ingredients
- 1.5kg-2kg freshly cooked Lobster (or Crayfish in New Zealand)
- 1 large papaya
- 1 avocado
- 1 small cucumber
- 1/2 red onion, sliced paper-thin
- 2 cups baby spinach leaves, washed
For the dressing
- large bunch flat-leafed parsley - around 1 cup when chopped
- juice and grated zest of 2 limes
- ¼ cup Hatton Estate EC2 Chardonnay
- ¼ cup fruity extra virgin olive oil
- pinch sugar
- salt and freshly ground black pepper
Summer Salad
Remove all the meat from the lobster/crayfish tail and legs, and cut the tail flesh into 5cm chunks. Cut the papaya in half, remove the seeds and cut the flesh into 3cm chunks. Peel the avocado, remove the stone and cut the flesh into 3cm chunks.
Peel the cucumber and cut into 6cm-long batons. Toss the papaya, avocado, cucumber and onion together in a bowl and set aside.
Slice the spinach leaves very finely to make a chiffonade.
For the dressing
For the dressing, mix the parsley, lime juice and zest, olive oil, wine, sugar and seasoning together in a screw-top jar, shaking to combine well.
To assemble
Divide the baby spinach among 6 plates. Scatter the papaya salad around each dish and top with equal portions of Lobster. Spoon the dressing over each serving and serve at once. Serves 6 very happy people. Brilliant with a lightly chilled glass of Hatton Estate EC2 Chardonnay.
To order online CLICK HERE
|
Hatton Estate EC2 Chardonnay 2006
Delicious. Get cooking.
Click here to order EC2 2006
EC2 was made to go with crayfish, it is truly a match made in culinary heaven.
Order Now
|