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

• 1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips
• 4 scallions, cut to the same length as the cucumber sticks
• 1 head curly endive or chicory, cored and cut into very fine shreds just before use
• 1 1/2 cups peeled, seeded tomatoes, cut into very thin strips
• 1 lemon rind, blanched and cut into very thin strips
• 1 smoked chicken breast, skinned, boned and cut into very thin strips
• 2 cups cooked lobster tail, cut into bite-sized pieces
• Salt to taste, if desired
• White pepper to taste
• 6 ounces (3/4 cup) walnut-oil dressing (see recipe)
• 1 pear, peeled, poached, cut into quarters and core removed
• Corn-salad or field-salad (mache) leaves
• 3/4 cup peeled, seeded and diced tomatoes

1. Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing.
2. Sprinkle with salt and white pepper to taste.
3. Divide among four small salad plates.
4. Arrange the pieces of pear around the plates.
5. Dip the corn-salad leaves in dressing.
6. Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.

cucumber, scallions, chicory, tomatoes, lemon rind, chicken, lobster, salt, white pepper, pear, cornsalad, tomatoes

Taken from cooking.nytimes.com/recipes/2611 (may not work)