FFWSSignatureSOUPS & SALADS
Insalatina di Aragosta
Lobster Salad with Arugula and Cannellini Beans
by Executive Chef Carlo Cavallo
A healthy and sophisticated version of the seafood salad, this recipe is a creative take on the more traditional approach. Refreshing, tasty, and packed with protein.
Pairing: Sauvignon Blanc
1 bunch of scallions, thinly sliced on a bias
1/4 cup fresh lemon juice
3/4 cup of extra virgin olive oil
salt and pepper
1 1/2 cups cooked cannellini beans (canned are ok)
1 box of heirloom toybox tomatoes (sliced lengthwise)
1 - 2 pounds of Maine lobster - cooked, cleaned and cubed
1 pound Mâche
In a small mixing bowl, add the scallions and lemon juice. Slowly whisk in the extra virgin olive oil to create an infusion dressing, then add salt and pepper to taste.
In a blender, add the cannellini beans and a 1/4 cup of the dressing and purée the beans.
Place a spoonful of the cannellini bean purée on each plate. In a large bowl, toss the tomatoes and lobster meat with a third of the dressing and place on the plates. In the large bowl, mix the Mâche with the rest of the dressing and divide among the plates.
Chalk Hill Culinary Tour & Tasting
Tour the vineyards, our serene culinary garden, and then to the conservatory to enjoy a sit-down tasting of a selection of wines paired perfectly with small bites. For reservations, email us at Experiences@chalkhill.com
Sauvignon Blanc - Featured