16 fresh lobster pieces
2 raw beets with greens and stems
2 yellow endive
2 bunches of radicchio
1 red leaf lettuce (a type of crisp lettuce)
1 jicama (a type of root vegetable) - European plant similar to salsa
12 units of flower and leaf of capuchina (plant very used in European cuisine as a substitute for caper)
100 ml of extra virgin olive oil
30 ml of balsamic vinegar
White peppercorns, ground
250 ml of soybean oil for frying
Fine salt
16 fresh lobster pieces
2 raw beets with greens and stems
2 yellow endive
2 bunches of radicchio
1 red leaf lettuce (a type of crisp lettuce)
1 jicama (a type of root vegetable) - European plant similar to salsa
12 units of flower and leaf of capuchina (plant very used in European cuisine as a substitute for caper)
100 ml of extra virgin olive oil
30 ml of balsamic vinegar
White peppercorns, ground
250 ml of soybean oil for frying
Fine salt
Clean the lobster pieces (remove shell and gut them)
Set aside the claws for garnishing the plate
Refrigerate them
Wash all the leaves (lettuce, radicchio, red leaf lettuce, and endive)
Peel the beets with a peeler and cut into thin strips, including stems
Fry the beet strips in soybean oil
Drain on paper towels
Prepare the vinaigrette with salt, pepper, balsamic vinegar, and extra virgin olive oil
Assembly of the plate
Toss the leaves with the vinaigrette and arrange them on a plate
Fry the lobster pieces in olive oil
Arrange them over the leaves and top with fried beet strips
Add jicama
Cut the flower and leaf of capuchina into julienne (thin, long strips) and spread it on the plate.
