Recipe by Marla Jones
I found this off of truffle-oil.com and am posting it here to save it. I haven't made it yet, so if someone has, please let me know how it is. One of these days I'll get around to buying some truffle oil and giving this a go. It sounds like it would be a very eye-appealing salad, too. The website offered the tips of using fresh herbs and not overcooking the lobster. I'm guessing on the yield and times, so please inform me of them when you make this.
- 4 lbs lobsters, cooked, shelled and diced
- 2 fennel bulbs, shaved as thin as possible
- 2 lbs ripe tomatoes, red and yellow
- 1 large red vine ripe tomatoes
- 3 bunches arugula, picked and cleaned
- 1 ounce white truffle oil
- 3 ounces extra virgin olive oil
- 2 ounces white balsamic vinegar
- 1 juiced lemon
- 1 bunch fresh tarragon, cleaned and chopped
- salt and pepper
Directions See How It's Made
- Peel the large red tomato and puree it in a blender until smooth.
- Drizzle in 2 ounces of olive oil and the balsamic vinegar.
- Season with salt and pepper to taste and pour into a bowl.
- Add the fresh tarragon and set aside.
- In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
- Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
- Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
- Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
- Toss with the warm tarragon dressing and season to taste.
- Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
- Top with the lobster-tomato salad and serve immediately.
- Do not make the dish ahead of time.