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Jasper White's Warm Green Salad With Lobster And Oranges


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2 tablespoons fine sea salt

Two 1 1/4-pound live lobsters

2 minneola tangelos or navel oranges

1/3 cup extra-virgin olive oil

Freshly ground pepper

4 shallots, minced

1 teaspoon finely grated lemon zest

3 tablespoons sherry vinegar

4 large basil leaves, finely shredded

8 cups mixed hearty greens, such as frisée, radicchio, mizuna, spinach and Belgian endive

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