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Kale Caesar with Lobster Tail

Servings: 1

  • 1 tablespoon walnuts, toasted and chopped
  • 1 cup kale, loosely packed, stemmed and chopped
  • 1 ounce parmesan cheese 
  • 2 tablespoons Caesar dressing (homemade recipe below)
  • kosher salt and black pepper

Directions:

Place the walnuts and cheese over the greens and pour dressing on top then place the lid on the smartbowl, seal it and press the valve to release air. Shake to combine. Take it with you and keep refrigerated. Store, refrigerated, until ready to use. 

 

Lobster Tail

Servings:  1

  • 1, 4-5 oz lobster tail

Directions:

Take fresh (not frozen) lobster tail out of the shell and de-vein. Place 4-5 oz lobster tail into the smartbowl UPSIDE-DOWN. Place the lid on the smartbowl, seal the lid, and press down on the valve to release the air. Microwave for about 1 minute adding time in 15 second intervals until done (it’s done when tail is curled up).

Flip it over to serve on top of salad.

 

Caesar Salad Dressing 

Yield:  about 1 1/2 – 2 cups

  • 2 anchovy filets*
  • 2 egg yolks
  • 2 cloves of garlic
  • 1 cup freshly grated parmesan cheese
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon Dijon mustard
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 cup extra virgin olive oil
  • 2 tablespoons vegetable oil
  • kosher salt and black pepper

Directions:

In a blender combine anchovy, egg yolk, garlic, parmesan, Worcestershire sauce, mustard and lemon juice. Pulse to combine.

With the blender on medium speed, pour in oil in a slow and steady stream. Make sure the top to your blender is on and you’re pouring into the hole. 

Add salt and pepper to your liking, and then pour the dressing into your small or medium smartbowl. Place the lid on the smartbowl, seal it and press the valve to release air. Store, refrigerated, until ready to use. 

 

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