Sunday, July 9, 2017

(Faux) Lobster Salad

Olives for Dinner is a verrrrry creative vegan blogger, and sometimes her stuff is just to cheffy for me (but always gorgeous!) But her vegan take on seafood always shines. So faux lobster salad with palm hearts, had to try it!

If nothing else, my version below will make you love Old Bay Seasoning (DIY Pantry!) and make you realize that it will be easier to vegetarianize recipes using this classic spice mix. While the texture of the palm hearts certainly is close to lobster, it doesn't quite have that tender sweet fleshy flavor of lobster. But who were we kidding? It is nearly impossible to fake the flavor and texture of fruits de mer!

Nonetheless, you will be surprised at the light delicate flavor and texture of this salad. I highly recommend it with toasted baguette or as a filling for lettuce cups!

Faux Lobster Salad (from Olives for Dinner)
(serves 2)

1 can palm hearts, drained carefully and sliced into 1/2 inch rounds; slice large round in half
1 teaspoon Old Bay Seasoning (make your own!)
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
1/4 cup mayonnaise
1 stalk celery, diced
2 tablespoons capers, chopped
2 tablespoons red onion, minced

Preheat oven to 400 degrees. Combine dill, onion, garlic, celery salt and Old Bay in a bowl and combine. Gently so as not to break up the hearts, mix with spice mixture until well coated. Bake for 10 minutes, gently stir them to turn them and bake another 10 minutes until they are just starting to turn golden. Remove from oven and allow to cool and then combine with the celery, capers, onion and mayo. Refrigerate for at least 1 hour to allow flavors to marry before serving. Longer refrigeration leads to more lobstery flavor!


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