Lobster and Celery Root Salad

Name: Lobster and Celery Root Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 1 ⁄ 2 cups mayonnaise; 1 hard-cooked egg, finely chopped; 2 tbsp. finely chopped capers; 1 tbsp. finely chopped fresh parsley; Salt and freshly ground black pepper; Lemon juice; 2 cups cooked lobster, chopped; 1 cup peeled, julienned celery root; 4 cups mixed greens (such as butter lettuce, arugula, and endive); 2-4 hard-cooked eggs, quartered

Serves
serves 4

By SAVEUR Editors

Published on March 14, 2002

James Beard noted that "Seafood is a natural for the composed salad" in James Beard's Shellfish. He grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.

Ingredients

For the Dressing

1 ¹⁄₂ cups mayonnaise
1 hard-cooked egg, finely chopped
2 tbsp. finely chopped capers
1 tbsp. finely chopped fresh parsley
Salt and freshly ground black pepper
Lemon juice

For the Salad

2 cups cooked lobster, chopped
1 cup peeled, julienned celery root
4 cups mixed greens (such as butter lettuce, arugula, and endive)
2-4 hard-cooked eggs, quartered

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Instructions

Step 1

Combine the mayonnaise, chopped egg, capers, and parsley in a small bowl. Mix well, then season to taste with salt, pepper, and lemon juice.

Step 2

In a separate bowl, combine the lobster and celery root. Add enough of the dressing to thoroughly coat the lobster mixture, then mix gently. Adjust seasoning with salt and pepper.