Lobster, Fennel, and Mint Salad with Brandy Vinaigrette

Art Culinaire, Spring, 2001 by Costas Spiliadis

For the brandy vinaigrette, in a medium bowl, combine the brandy and the lemon juice and whisk to combine. Add the oil in a thin steady stream, whisking constantly, season, and set aside.

For the lobster salad, in a large bowl, combine all of the ingredients and toss to combine. Add the brandy vinaigrette and toss to combine. Season and set aside.

To serve, spoon some salad into the center of a plate and granish with mint.

For the brandy vianigrette:

3 tablespoons Metaxa [R] brandy

Juice of 1 large lemon

3/4 cup olive oil

Salt and pepper to taste

Fort the lobster salad:

3 2-pound lobsters, boiled, shelled, and meat chopped

3 endive, chopped

2 fennel bulbs, trimmed and thinly sliced

1 bunch spearmint, stemmed and chopped

2 bunches scallions, chopped

Salt and pepper to taste.

For the garnish:

Mint julienne