Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Corn-salad or field-salad (mache) leaves

1 smoked chicken breast, skinned, boned and cut into very thin strips

6 ounces ( 3/4 cup) walnut-oil dressing (see recipe)

Salt to taste, if desired

4 scallions, cut to the same length as the cucumber sticks

1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips

3/4 cup peeled, seeded and diced tomatoes

1 head curly endive or chicory, cored and cut into very fine shreds just before use

White pepper to taste

1 pear, peeled, poached, cut into quarters and core removed

1 1/2 cups peeled, seeded tomatoes, cut into very thin strips

2 cups cooked lobster tail, cut into bite-sized pieces

1 lemon rind, blanched and cut into very thin strips

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