Chicago Sun-Times (Sunday)

DILL-ICIOUS Lobster!

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angy vinaigrett­e with fresh dill and two T kinds of mustard lets the sweetness of lobster shine in this summery recipe adapted from Chop Happy blogger Jason Goldstein’s cookbook The Happy Sandwich. And it’s easy-peasy: Prep the dressing and salad ingredient­s up to one day ahead. Refrigerat­e separately and combine just before serving.

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