Lobster Watercress Salad

Watercress is a peppery salad that is a nice change from arugula. I like to use a lemon olive oil and a white lemon balsamic which is a little sweet to complement the greens. You could substitute another seafood like crab or shrimp.  Great recipe for a ladies' lunch.

Serves 4

Ingredients:

1 lb of cooked lobster meat or other seafood
1 package of Cress salad greens
8 spears of asparagus (steamed and cooled)
8 marinated artichoke hearts, cut in half
12 black olives and 8 green olives
8 campari or red cherry tomatoes, cut in quarters, or halves
2 Tbs fresh lemon juice
Olive Oil (lemon)
White balsamic vinegar
salt & pepper

Directions:

This is a salad that should be served in individual bowls, rather than mixed in a big bowl.
Set out 4 bowls.  Add a generous handful of the Cress.

Cut the cooled asparagus into 2" slices on a diagonal.  Add to each salad.
(Asparagus is cooked in a saute pan with about 1/2 cup of water on medium, till it turns bright green, then removed and cooled).

Cut the artichoke hearts and place in each bowl.

Cut the tomatoes and add to the bowls.  Add the olives.

Drizzle olive oil (about 1 TBS) per salad bowl on the ingredients. Then drizzle the vinegar lightly over each salad.

Top each salad with about 4 oz of the seafood. And then squeeze the fresh lemon juice over the seafood.  Salt and pepper can be optional for each guest.