225 g (8 oz) cooked lobster meat
225 g (8 oz) cooked halibut or sole
225 g (8 oz) cooked crabmeat
225 g (8 oz) prawns, defrosted if frozen
1 round lettuce, washed and chilled
1 cos lettuce, washed and chilled
4 medium-sized ripe tomatoes
8 large black olives
1 tomato rose
finely chopped fresh parsley
225 g (8 oz) cooked halibut or sole
225 g (8 oz) cooked crabmeat
225 g (8 oz) prawns, defrosted if frozen
1 round lettuce, washed and chilled
1 cos lettuce, washed and chilled
4 medium-sized ripe tomatoes
8 large black olives
1 tomato rose
finely chopped fresh parsley
For the vinaigrette
10 ml (2 tsp) Dijon mustard
150 ml (5 fl oz) wine vinegar
450 ml (16 fl oz) olive oil
salt and freshly ground black pepper
2 garlic cloves, finely chopped
30 ml (2 tbsp) freshly chopped parsley
150 ml (5 fl oz) wine vinegar
450 ml (16 fl oz) olive oil
salt and freshly ground black pepper
2 garlic cloves, finely chopped
30 ml (2 tbsp) freshly chopped parsley
method
1. Using a fork, whisk all the ingredients for the vinaigrette together.
2. Dice the lobster meat and halibut or sole. Flake the crabmeat. Put the prawns, lobster meat, crabmeat and halibut or sole in individual bowls. Divide half of the vinaigrette between the bowls and leave the seafood to marinate, preferably overnight but for a minimum of 5 hours.
3. When ready to serve, line a platter with the inner leaves of the lettuces. Arrange the prawns, diced lobster, flaked crabmeat and halibut or sole separately on the bed of salad greens. Garnish with wedges of ripe tomato, black olives, a tomato rose and finely chopped parsley. Serve with additional vinaigrette.
2. Dice the lobster meat and halibut or sole. Flake the crabmeat. Put the prawns, lobster meat, crabmeat and halibut or sole in individual bowls. Divide half of the vinaigrette between the bowls and leave the seafood to marinate, preferably overnight but for a minimum of 5 hours.
3. When ready to serve, line a platter with the inner leaves of the lettuces. Arrange the prawns, diced lobster, flaked crabmeat and halibut or sole separately on the bed of salad greens. Garnish with wedges of ripe tomato, black olives, a tomato rose and finely chopped parsley. Serve with additional vinaigrette.
serving amount
serves 4 - 6
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