This sensation salad recipe is made with with sweet baby cos, French green beans and dressing.


  • 5 Specially Selected Lobster Tails (green), cut into 3 medallions each

  • 20 Ocean Royale Australian Tiger Prawns (cooked)

  • 50 green beans picked and blanched

  • 3 heads of sweet baby cos shaved

  • 100g Forresters walnuts crushed

  • 1 head celery diced

  • Dressing

  • 3 eschalots cut into a fine brunoise

  • 150ml Remano White Wine Vinegar

  • Stonemill Salt

  • Stonemill Pepper

  • 300ml The Olive Tree Extra Virgin Olive Oil


  • 1.

    Panfry the lobster medallions and deglaze with some of the dressing.

  • 2.

    Mix the green beans, baby cos, walnut and prawns together with the lobster medallions and some of the dressing.

  • Serving Suggestion:

  • 1.

    Place in the middle of plates and serve.

  • 2.

    Drizzle a little more dressing around and garnish with the diced celery.


Recipe designed by Gastronomy for ALDI Australia

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