Mandoline Slicer - For uniformly slicing vegetables and herbs like cucumbers or radishes that can accompany the salad.
Chef's Knife - A versatile tool for chopping ingredients such as lobster, mint, and lime.
Cutting Board - Essential for safely preparing all fresh ingredients.
Salad Spinner - Useful for thoroughly drying the salad greens to ensure they are not soggy when served.
Zester or Microplane - For zesting lime, which adds a burst of flavor without sourness.
Mixing Bowls (2) - To prepare and mix dressings separately from the salad ingredients for better taste control.
Salad Serving Plate - Ideal for presenting the final dish elegantly.
Measuring Cups & Spoons - For precise measurements of any additional ingredients like olive oil or herbs in dressings, if applicable.
Stainless Steel Mixing Bowl (for ice) - Useful for preparing cold lobster salad mixes that might be served chilled.
Citrus Juicer - For juicing lime or other citrus fruits, ensuring fresh and potent flavors in dressings or as a garnish component.
1 cup (loosely packed) fresh mint leaves (about 2 ounces)
3/4 cup canned unsweetened coconut milk*
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 cup vegetable oil
11/2 teaspoons sugar
1 serrano chile, seeded
2 2-pound cooked lobsters
1/3 cup vegetable oil
2 tablespoons Champagne vinegar or white wine vinegar
10 cups mixed greens (such as arugula, baby spinach, and frisée)
1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
*Sold at many supermarkets and at Indian,
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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