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Lobster & Daikon Slaw with Black Radish & Yogurt Vinaigrette

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Ingredients

Slaw

1/2 pound cleaned and cooked Maine lobster, cut in chunks

1 cup Napa cabbage, shaved

1/2 red onion, sliced

1/2 daikon radish, julienned

1 cucumber, sliced in coins

1 pinch celery seed

Vinaigrette

1 cup Greek yogurt

1/2 cup red wine vinegar

juice of half a lemon

1 black radish, grated

1/4 cup extra virgin olive oil

1/2 bunch dill, chopped

salt and pepper

Method

  1. In a large bowl, toss the slaw ingredients to mix evenly.
  2. Whisk all the vinaigrette ingredients until mixture becomes creamy. The dill, lemon and salt flavors should be prominent (add more of any of these if needed, to taste).
  3. Dress over lobster and vegetables.

Serve with warm pita and more olive oil. Local Riesling or Vidal Blanc pair well with this dish.

Hudson Valley Restaurant Week is back this April 8-21!