Origin Lobster Salad

Star Tested

Chef Claudio Aprile has been one of Matt Dean Pettit’s greatest champions, encouraging Rock Lobster through pop-up and food stands to brick and mortar restaurants. Pettit’s first cookbook features a recipe from April’s Origin restaurants. Inspired by a trip to Thailand, this salad is light and tangy. The original recipe calls for pomelo, a bowling-ball sized citrus fruit that’s tough to come by. A grapefruit-orange mix makes a great stand in. It also calls for mandoline-sliced ribbons of cucumber. A coarse chopping of the vegetable may not be as pretty, but it is easier to eat. Find French’s fried onions at Fiesta Farms. DRESSING: 1 bird’s eye chili, finely chopped 2 cloves garlic, minced 1/4 cup (60 mL) lime juice 1/4 cup (60 mL) fish sauce 1/4 cup (60 mL) rice vinegar 1/4 cup (60 mL) sesame oil 1 tbsp (25 mL) chopped fresh

cilantro

SALAD: 6 oz (175 g) dried, wide rice noodles (about half a 1 lb/450 g package), cooked according to package instructions 4 lobster tails (about 1 lb/450 g), cooked, shelled meat cut into 1-inch (2.5-cm) chunks 1 English cucumber, coarsely chopped 1 grapefruit, peeled, segmented 1 orange, peeled, segmented 1tsp (5 mL) sesame seeds, toasted 2 tbsp (30 mL) crispy fried French’s onions, store-bought Leaves from 3 sprigs of cilantro For dressing: in medium bowl, whisk together chili, garlic, lime juice, fish sauce, rice vinegar, sesame oil, chopped cilantro to make dressing.

For salad: In large serving bowl, place rice noodles. Top with lobster, cucumber, grapefruit and orange. Pour dressing overtop to taste. Top with sesame seeds, fried onions and cilantro.

Serves 4 Star-tested by Michele Henry mhenry@thestar.ca