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Jasper White inspires a perfect lunch with friends
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Chef Jasper White at work highlighting some freshly
scratched quahogs.
Last night, at the Nantucket Wine Festival, Jasper White presented four dishes at his seafood seminar. His Vietnamese influenced lobster salad is the perfect dish to serve this spring and summer for a light lunch with friends. T. J Peabody of Craggy Range wines, offered his Sauvignon Blanc, Chardonnay, and Pinot Noir to accompany the dishes that Jasper White prepared. My personal favourite was the Chardonnay.
The menu:
- Start the afternoon off with a glass of chilled white wine and perhaps some fresh spring or summer crudités, some olives, and some lightly roasted and salted nuts.
- Serve the chilled lobster salad as a light main course.
- Then, bring out some fruit and a cheese course with some fresh goat cheeses or perhaps a ricotta drizzled with honey.
- If you like, you can finish the meal off with a square of good chocolate, a perfect ball of sorbet or another light desert of your choice.
The ingredients:
I don't have quantities for you, but in general for salad dressings I do one part acid to two parts oil.
Jasper White's Ginger Dressing
-diced fresh ginger
-rice wine vinegar
-fish sauce
-chilli paste
-peanut oil
-a little sugar
Jasper White's lobster salad
-carrots
-chopped peanuts
-cabbage
-cilantro
-one large lobster
-a fresh head of Boston lettuce
Toss the first four ingredients with the dressing. Just add a little dressing it should not overly coat the salad. You can always add more if necessary. The salad should be crisp and light. Let the veggies sit a spell with the dressing and then chop up the lobster into large chunks. Add the lobster to the vegetable mixture. For a salad, place one large leaf of lettuce on the plate and drop a mound of lobster salad in the center. For a spring roll use two smaller lettuce leaves on the plate and a smaller dollop of the lobster salad in each leaf. Have your guests roll the leaf around the salad and enjoy.
One lobster can be used to make three salads. A perfect spring/summer appetizer or lunch.
Bon appetit. ttyl your bff (Boston Family Foodie)
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