Lobster and Grilled Fennel Salad
Well it looks like summer arrived right on schedule this week. Looking for a fun alternative to a traditional summer slaw or salad? Try this:
Lobster and Grilled Fennel Salad
1 Fennel Bulb, grilled, cut into ¼ julienne cut
½ cup Dried Cranberries
1 T Sugar
4 T Rice Wine Vinegar
¼ Sweet Onion, cut into 1/8” julienne cut
1 ½ cup Picked Lobster Meat, chopped
2 T Basil (Chiffonade cut)
Salt
Pepper
Remove stalk of Fennel, cut bulb in half the long way, add a touch of salt, pepper and oil and grill over high heat until fennel is charred but not burnt. Remove from grill and let stand until cool. Once cooled, cut the fennel bulb against the grain to create julienne strips about ¼” wide.
Mix fennel, dried cranberries, sugar, rice wine vinegar, onion, basil, salt, and pepper together until uniform. Gently fold in lobster meat, chill for 30 minutes, serve cold.
Enjoy!