INGREDIENTS:
(6 servings)
3 cups fiddleheads, cleaned and steamed until just tender
1 cup thinly sliced sweet onions (Bermuda or Vidalia)
2/3 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon grated lemon zest
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon freshly ground pepper
2 cups cooked Maine lobster, cut into bite size pieces
DIRECTIONS:
In a medium sized bowl, combine onions and fiddleheads. Whisk together remaining ingredients (except Maine lobster) in a small bowl and pour over onions and fiddleheads. Marinate for at least one hour or overnight in the refrigerator.
Just before serving, combine Maine lobster with the mixture.
To serve, line a 9" pie plate with lettuce leaves, and arrange salad. Garnish with a chive blossom, lemon wedge and fresh parsley.
NUTRITIONAL:
Per serving:
calories 274.2
carbohydrates 4.4 g
cholesterol 35 mg
total fat 3.3 g
protein 10.7 g
sodium 504 mg
dietary fiber 0.9 g
calcium 61 mg
Nutritional information provided by MasterCook II. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more nutrient data and should consult their personal physicians, registered dieticians, and / or food manufacturers
