VA N I L L A V I NA I G R E T T E
1. Combine the vanilla bean and seeds, sugar,
and water in a small saucepan. Bring to a boil, remove from heat, and allow to steep for 20 minutes. Cool and reserve. 2. In a bowl, combine the vanilla syrup,
vanilla extract, vinegar, and mustard. Whisk until incorporated. 3. Slowly stream in the oil while whisking
continuously to form an emulsion. 4. Season to taste with kosher salt and pepper;
reserve. SALAD
1. Poach the lobster in the Court Bouillon for
10 minutes. Drain. 2. Remove the lobster meat from the shell
and divide it into 4 portions. 3. Divide the lettuce into 4 bunches and wrap
with zucchini ribbon. 4. Place the pancetta on a Silpat and cover
6. Place the lettuce bundles in the center of
with another Silpat; place a sheet pan on top, and bake at 350°F until crisp, about 15 minutes.
4 large plates. Arrange the lobster around the bundles and top with egg, avocado, and flatbread. Drizzle 1½ oz Vanilla Vinaigrette over each salad. Garnish each with ½ vanilla bean and ½ Tbsp lemon zest.[4.2]
5. Mix the ricotta with the Spice de Cosette.
Form quenelles and place on flatbreads.
51 Main Plate Salads