Go 4th and feast on luxurious seafood salad
Yes, July 4 will be different this year, like most things. No fireworks, parades or congregating in large groups. People are talking about their “bubble” of friends.
The backyard barbecue may be an immediate family affair with just a few place settings. Still, we can manage the new “normal” and serve some classic July 4 foods like corn on the cob, baked beans, hot dogs, burgers and slaw.
We can jazz things up with some great New England seafood.
How about a lobster and shrimp salad? Get creative and serve it with marinated beets and spring peas or lima beans or fava beans. The 4th may look and feel different this year but our collective spirit of independence will always be with us.
4TH OF JULY SEAFOOD SALAD
3 medium cooked yellow
beets, diced
1 c. fresh cooked peas, lima or fava beans M c. extra virgin olive oil L c. fresh lemon juice, plus zest
2 T. honey mustard
2 T. minced tarragon
K c. diced spring onion Salt and pepper to taste Lettuce leaves
4 cooked lobster tails 16 cooked large shrimp Extra lemon wedges for garnish
Combine the beets and peas in a bowl and set aside.
In a small bowl, whisk together the olive oil, lemon juice and zest, honey mustard, tarragon, onions, salt and pepper. Pour half the mixture over the beets and peas and mix well. Set aside.
Line 4 salad plates with lettuce leaves. Divide and place the beets and peas in the center over the lettuce leaves.
Place the lobster tails and shrimp on each plate in an attractive manner. Pour the remaining dressing over the seafood and add a lemon wedge to each plate. Serves 4.