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Lobster, Beet and Burrata Salad
March 1, 2011
1 Min Read
From: Executive chef/owner Mike Selvera, Bar Crudo, San Francisco. Yield: 1 serving.
1 large gold beet, roasted, peeled, quartered
1 baby chiogga beet, roasted, peeled and quartered
2 oz. Maine lobster tail, cut into 1" pieces
1 oz. toasted pistachios
as needed, Banyuls vinaigrette (recipe below)
to taste, salt and pepper
2 oz. California burrata, cut into pieces
1 oz. mache (lamb's lettuce)
as needed, pistachio oil
to taste, sea salt
Banyuls Vinaigrette (yields 1 cup):
¼ cup Banyuls vinegar or sherry vinegar
1 tsp. Dijon mustard
½ cup canola oil