Savory Fruit Salad

[kirra]

Savory Fruit Salad
Daniel Boulud

Ingredients:

1 bunch pencil-thin asparagus
2 small zucchini, sliced ¼" thick lengthwise
1 head fennel
2 ripe white peaches
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 tsp. sherry vinegar
1/3 cup olive oil
8 stems of basil, leaves only
4 stems of mint, leaves only
Salt and pepper to taste

Preparation:

Remove the tough ends from the asparagus, then cut the remaining stalks in half. Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for four minutes; then add the zucchini slices and continue to boil for another minute or until tender. Strain, then pour ice water into the pot to chill the vegetables. Remove and pat dry. Cut the fennel head into quarters and thinly slice on a mandoline. Pit the peaches and cut the flesh into ¼"-thick half-moons.

In a small bowl, whisk together the citrus zest and juice and sherry vinegar; stream in the olive oil and season to taste. Toss the fennel with the citrus vinaigrette, and salt and pepper to taste. Make a bed of fennel in the middle of a platter. Toss the zucchini, asparagus, peaches, and lobster knuckle and claw meat with citrus vinaigrette and season to taste; arrange on top of and around the fennel. Garnish the platter with the basil and mint leaves and serve chilled. Yields 6–8 servings.