Lobster Chopped Salad

Served at the Kentucky Derby by Chef Rick Tromanto

Ingredients
  • 2 cups iceberg lettuce, chopped into 1/2" squares
  • 2 cups romaine lettuce, hopped into 1/2" squares
  • 1 cup mixed color cherry tomatoes, cut into quarters
  • 4 oz lobster meat, cooked (or 4 oz jumbo lump crab and 4 pcs 16/20 cooked cocktail shrimp for budget purposes)
  • 1/4 cup chopped scallions
  • 1/4 cup celery, diced 1/4" dice
  • 1/4 cup cooked sweet corn kernels
  • 2 each hard-boiled eggs, chopped
  • 1 tbs chopped tarragon
  • 1 tbs chopped parsley
  • 1/2 cup sliced hearts of palm
  • 1 each avocado, 1/2" dice
  • 3/4 cup red wine vinaigrette
  • 1/2 cup gribiche sauce
  • juice of 1 lemon
Preparation

Wednesday- Cook and clean lobster

Thursday- Make vinaigrette and Gribiche sauce

Friday- Prepare vegetables and boil eggs.

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