from Vancouver Eats
Michel Jacob of Le Crocodile: Simple yet oh-so-rich and decadent. The citrusy vinaigrette balances the richness of the lobster meat, while the potatoes provide a pleasantly starchy platform for all the deliciousness. Instead of lobster, you could also use poached prawns or cooked crabmeat.
Ingredients
4 large red-skinned potatoes
6 spears asparagus
4 quail eggs
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
Salt and freshly ground black pepper, to taste
1 Tbsp very thinly sliced radishes
1 Tbsp chopped onions
4 fresh basil leaves, finely chopped
1 small English cucumber, sliced
Cooked meat from 4 lobster claws
Directions
Place potatoes in a large saucepan, cover with water and bring to a boil. Cook for 20 minutes, until tender. Drain and place potatoes in the fridge for 1 hour, until cooled. Slice into thin slices.
Bring a small saucepan of water to a boil, add asparagus and cook for 4 minutes. Drain, then transfer to a bowl of ice water. Cut into 1-inch-long batons.
Bring a small saucepan of water to a boil, add quail eggs and cook for 4 minutes. Drain, then transfer to a bowl of ice water. Carefully peel them and cut in half.
In a small bowl, whisk together oil, lemon juice, vinegar and mustard. Season with salt and pepper.
Place sliced potatoes, asparagus, radishes, onions and basil in a large bowl. Drizzle with a little more than half the vinaigrette and gently work together to create a sauce.
Divide cucumber slices between 4 plates, then top with potato salad. Arrange lobster meat and quail eggs on top and drizzle with remaining dressing.
Serves 4
Nada’s Tips & Tricks: I love this salad with shrimp or crab (cheaper than lobster). Elevates your traditional potato salad.
Excerpted from Vancouver Eats by Joanne Sasvari. Photographs by Kevin Clark. Copyright 2018 by Joanne Sasvari, recipe copyright by Michel Jacob, Le Crocodile. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. https://www.figure1publishing.com/book/vancouver-eats/
