Source: louisianacookin.com / http://www.louisianacookin.com
Ever notice how seafood tastes especially delish when you’re near the beach? It’s not just ’cause it’s freshly caught: A recent study found that listening to ocean sounds like waves while noshing on aquatic eats makes the meal more appetizing.
Fill a large serving bowl with chopped romaine lettuce. Make rows of the following chopped foods on top of the lettuce: tomatoes, hard-boiled eggs, bacon, avocado, and lobster. Sprinkle with minced chives. For salad dressing: whisk two tablespoons Dijon mustard with two tablespoons red wine vinegar until well combined. Slowly whisk in one-third cup extra-virgin olive oil until emulsified. Season with salt and pepper.
SALMON GRILL PACKS
Place a four-ounce piece of salmon on a sheet of heavy-duty aluminum foil and season with salt and pepper. Top with chopped cherry tomatoes, garlic, capers, and lemon. Wrap the foil around the salmon to create a packet and place it on the grill for about 10 minutes.
