Lobster, Radicchio, and Green Bean Salad
Lobster, Radicchio, and Green Bean Salad



  • 1 cooked lobster, about 450g, meat picked and chopped
  • 4 new potatoes
  • 85g green beans, trimmed
  • 100g radicchio, leaves separated
  • For the Dressing
  • 1 tbsp toasted pine nuts
  • Small pack of basil leaves
  • 1 crushed garlic clove
  • 2 tsp white wine vinegar
  • 2 tbsp olive oil
  • Simmer the potatoes in boiling salted water for 15 mins. Remove and set aside to cool. Chuck the beans in the boiling water, and blanch for 3 mins to cook, then refresh under cold water and set aside to chill.
  • Make the dressing by blitzing the pine nuts and basil leaves with the vinegar and garlic in a food processor. Drizzle in the olive oil until a smooth texture is achieved. To serve, cut the potatoes into 1cm-thick slices and mix with ½ the dressing. Arrange the radicchio leaves and beans on serving plates, then top with the potato slices. Scatter a generous amount of chopped lobster onto the potatoes, then drizzle with the dressing. Delicious!
20 mins
2 serving

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