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Great for event & party planning!
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
8 ounces fresh cooked lobster, crabmeat or shrimp, finely diced
4 ounces Cabot Monterey Jack, finely grated (about 1 cup)
Salt and ground black pepper to taste
24 leaves Belgian endive (about 2 heads)
Smoked paprika for garnish (optional)
1. In small bowl, whisk together olive oil, lemon zest and lemon juice. Add lobster, crabmeat or shrimp and cheese; toss together and season with salt and pepper.
2. Cover and chill until ready to serve.
3. Spoon about 1 tablespoon salad in each endive leaf. Sprinkle with smoked paprika if using and arrange on platter.
Nutrition Analysis
Calories 40, Total Fat 3g, Saturated Fat 1g, Sodium 65mg, Carbohydrates 1g, Dietary Fiber 1g, Protein 3g, Calcium 40mg
