how2heroes » Hell-Hot Veggie Salad w/ Lobster

Print Recipe

Serves 2-4 as an Appetizer

Ingredients

For Dressing

1 cup soy sauce
3 tbsp honey
¼ cup sesame oil
1 oz orange juice
1½ tbsp minced ginger
3-5 Thai bird chiles, diced

For Salad

2 cups bean sprouts
2 cucumbers, thinly-sliced
1 bunch flowering chives, sliced
segments of 1 blood orange
meat from 2 lbs cooked lobster, chopped
3 assorted, sliced chiles (ghost, cherry & habañero suggested)
1 cup sugar snap peas
1 cup basil leaves

How-to

Whisk dressing ingredients together in a medium bowl. Dressing can be refrigerated 1-2 days before use to intensify flavor (if desired)
In a large bowl, combine salad ingredients. Drizzle dressing over top and toss well to coat
Serve family-style or plate individually. Have glasses of milk handy!

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Matt McDougall

After graduating from Johnson & Wales University's culinary program, Matt McDougall started cooking professionally in 2005. He explains that his cooking style is similar to the way he likes to eat when he goes out: "fast, simple, bold and filling." Matt currently works as Sous Chef at East Coast Grill. Although he plans to eventually open his own restaurant, he can see himself working on a restaurant line forever -- he loves the unexpected, and the fact that "you never know what is going to come at you."