Lobster Panzanella Salad
Prep time: 15min
Total time: 25min
Serves: 4
20
cherry tomatoes
4
wooden skewers, soaked
4
thick slices (1-in./2.5-cm) sourdough bread
2 1/2 lbs
2 steamed lobsters, meat removed from shells, coarsely chopped
1.25 kg
1 cup
thinly sliced English cucumber
250 mL
2 tbsp
finely chopped parsley
30 mL
Honey Dijon Vinaigrette:
3 tbsp
olive oil
45 mL
4 tsp
white wine vinegar
20 mL
1 tbsp
honey Dijon mustard
15 mL
1
clove garlic, minced
1/2 tsp
salt
10 mL
Per serving: 2 cups (500 mL)
calories
260
fat
12 g
saturated fat
1.5 g
carbs
22 g
sugar
4 g
protein
16 g
cholestrol
40 mg
fibre
2 g
sodium
730 mg
Directions
-
Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
-
Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley.
-
In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.