Lobster, Beet and Burrata Salad

Lobster, Beet and Burrata Salad

From: Executive chef/owner Mike Selvera, Bar Crudo, San Francisco. Yield: 1 serving.

1 large gold beet, roasted, peeled, quartered

1 baby chiogga beet, roasted, peeled and quartered

2 oz. Maine lobster tail, cut into 1" pieces

1 oz. toasted pistachios

as needed, Banyuls vinaigrette (rec

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