Share this recipe
This salad perfectly combines the flavours of the land and sea! The earthy heartiness of the lentils anchors the dish, the brininess of lobster adds lots of luxurious sweetness and the sharp, peppery arugula ties everything together.
For the Lentils
4 cups (1 L) or so of water
1 cup (250 mL) of green or du Puy lentils
1/2 teaspoon (2 mL) of salt
For the Lobster
2 to 4 lobsters
1 gallon (4 L) of local water
1/2 cup (125 mL) of salt
For the Salad
1 tablespoon (15 mL) of canola or sunflower oil
1 tablespoon (15 mL) of local cider vinegar
1 tablespoon (15 mL) of honey
1 tablespoon (15 mL) of Dijon mustard
4 thinly sliced green onions
2 ribs of celery, chopped
1 large carrot, shredded
5 ounces (142 g) (about 6 cups) of arugula
© Chef Michael Smith
Please share your location to continue.
Check our help guide for more info.