Asparagus, Tomato, Lobster and Oyster Mushroom Salad
Asparagus, Tomato, Lobster and Oyster Mushroom Salad
Ingredients
- 8 plum tomatoes, cut in half lengthwise
- 12 baby potatoes, cut in half
- 1/4 cup (60 ml) olive oil
- Salt and pepper
- 1 lb (454g) asparagus, trimmed
- 1/2 lb (227g) oyster mushrooms
- 2 lobsters, cooked and shelled
- Fleur de sel
- 1 egg yolk
- 1 tablespoon (15 ml) Dijon mustard
- Grated zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup (60 ml) canola oil
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) chopped fresh chives
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper.
- Lightly seed the tomatoes with your fingers.
- In a bowl, combine the tomatoes, potatoes and 30 ml (2 tablespoons) of oil. Season with salt and pepper. Place them flat on the baking sheet. Bake for about 1 hour or until the potatoes are tender but not roasted. Keep warm.
Asparagus, Tomato, Lobster and Oyster Mushroom Salad