Hell-Hot Veggie Salad w/ Lobster

Serves 2-4 as an Appetizer

Ingredients

For Dressing

  • 1 cup soy sauce
  • 3 tbsp honey
  • ¼ cup sesame oil
  • 1 oz orange juice
  • 1½ tbsp minced ginger
  • 3-5 Thai bird chiles, diced

For Salad

  • 2 cups bean sprouts
  • 2 cucumbers, thinly-sliced
  • 1 bunch flowering chives, sliced
  • segments of 1 blood orange
  • meat from 2 lbs cooked lobster, chopped
  • 3 assorted, sliced chiles (ghost, cherry & habañero suggested)
  • 1 cup sugar snap peas
  • 1 cup basil leaves

How-to

  1. Whisk dressing ingredients together in a medium bowl. Dressing can be refrigerated 1-2 days before use to intensify flavor (if desired)
  2. In a large bowl, combine salad ingredients. Drizzle dressing over top and toss well to coat
  3. Serve family-style or plate individually. Have glasses of milk handy!