Enda O’Rourke, @VillageTav on Twitter, of The Village Tavern, Mountcharles, Co. Donegal
Enda O’Rourke is one of south Donegal’s best-known chefs and owns the Village Tavern & Restaurant in Mountcharles, County Donegal. He trained in the Killybegs Catering College in 1987/88 and has spent most of his working career dedicated to the food profession.
Enda has received many awards and accolades throughout the years for his food and he was instrumental in bringing the foodie taverns of the southwest of Donegal together under the Donegal Good Food Taverns brand.
Enda has received many awards and accolades throughout the years for his food and he was instrumental in bringing the foodie taverns of the southwest of Donegal together under the Donegal Good Food Taverns brand.
This recipe is one of his popular Summer Salads.
Donegal Bay Lobster & Watermelon Salad
"Poached Lobster makes a fantastic salad and is a great change from the usual grilled offerings" said Enda. "I am lucky that we have local fisherman from the nearby port of Inver that deliver this product fresh to my kitchen. Rocket Salad is a fantastic salad leaf and is easily available from all good local supermarkets".
"We grow our own salad leaves in our garden at the Tavern" he adds. "Watermelon oozes with freshness and for me is the taste of summer! Finally, the lemon and black pepper dressing with a hint of orange bring this dish together! Serve it all with thinly sliced red onion and vine cherry tomatoes. Enjoy!"
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| Enda's Donegal Bay Lobster & Watermelon Salad |
Ingredients:
1 lobster (ask your local fisherman to get you one, its worth it!)
1 watermelon.
1 red onion
3 cherry tomatoes
A handful of fresh rocket leaf,
1 lemon
Donegal rapeseed oil
white wine vinegar
1 orange
Dijon mustard
black pepper
black pepper
salt to season
marie rose (pink) sauce to garnish
Method:
- Gently simmer the lobster for 20 mins over a light heat. When it’s cooked drop it into iced water to cool quickly. This stops the cooking process so the lobster does not get tough.
- Mix your rocket leaf, red onion and cherry tomatoes together and chill. To make the dressing use 3 parts oil to 1 part vinegar. Season with pepper and salt and add the juice of a lemon and orange to the oil.
- Add a spoon of Dijon mustard and whisk it all together. Coat the rocket salad evenly with the dressing.
- Set on your plate and place the shelled lobster meat on top. Neatly arrange the thinly sliced watermelon and salad on the plate and finish with a spoon of marie rose sauce.
Great for summer evenings and Barbeques!
zack