Equipment
Ingredients
Salad Components
- 2 lobster meat, poached
- 15 g carrot, trimmed and scraped
- 1 mango, peeled and pitted
- 100 g red leaf lettuce, torn into bite-size pieces
- 150 g chicory, torn into bite-size pieces
- 150 g field lettuce, torn into bite-size pieces
- 120 g duck, cubed and roasted
Dressing and Aromatics
- 120 ml sauce salade
- 6 g orange peel, finely chopped, no pith
- 6 g basil, finely chopped
Optional Duck Preparation
- 2 duck legs, skinless and boneless
- 30 g unsalted butter
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 478 kcal
- Protein
- 47 g
- Carbohydrates
- 22 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 687 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 119 mg
- Potassium
- 639 mg
- Calcium
- 118 mg
- Iron
- 5.2 mg
- Magnesium
- 75 mg
- Phosphorus
- 374 mg
- Zinc
- 7.0 mg
- Vitamin A
- 362 mcg
- Vitamin C
- 29 mg
- Vitamin E
- 2.0 mg
- Vitamin K
- 101 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 4.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.23 mg
- Niacin
- 6.5 mg
- Folate
- 63 mcg
- Water
- 266 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Cut the poached lobster meat into bite-sized pieces and set aside.
Slice the carrot as thinly as possible lengthwise.
Boil the carrot slices for 1 minute, then drain thoroughly and place in a small skillet.
Slice the mango into thin strips and set aside.
In a large ceramic bowl, toss the red leaf lettuce, chicory, and field lettuce with 75ml of the Sauce Salade.
Place the bowl of greens in the oven with the door slightly ajar for 90 seconds to warm.
Combine the lobster meat with 30ml of Sauce Salade in a saucepan and place in the oven with the door ajar for 2 minutes.
Add the remaining 15ml of Sauce Salade to the carrots in the skillet and warm briefly over low heat.
Distribute the warmed greens onto four warm plates and arrange lobster pieces around the edges.
Garnish with carrot slices, mango strips, cubed duck, orange peel, and chopped basil.
Chef's Notes
- Warm the serving plates in the oven for a few minutes before assembly to keep the salad at the correct temperature.
- If using raw duck legs, sauté the cubes in butter until the internal temperature reaches 74°C (165°F).
Storage
Troubleshooting
Greens are soggy and completely wilted
Cause: Oven door was closed or greens were left in too long
Fix: Cannot be fixed; replace with fresh greens.
Prevention: Ensure the oven door remains slightly ajar and strictly follow the 90-second timing.
Cultural Context
While this specific composition is a modern interpretation, lobster salads have a long history in French haute cuisine, often served as an elegant appetizer. The use of rich ingredients like duck and the careful dressing of greens reflect classic French culinary techniques and a focus on balanced flavors and textures.
