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