Thai-inspired Lobster Salad
Recently ranked among Canada’s 100 Best Restaurants for 2019,
good times are always guaranteed at the Bearfoot Bisto, one of
Whistler’s most decadent spots, where you can saber Champagne
in the wine cellar, sip vodka in the -32C (-25F) Ketel One Ice Room
(the world’s coldest vodka tasting room) and feast on Executive Chef
Melissa Craig’s superb seasonal creations.
Impossibly Instagrammable, this Thai-inspired Lobster Salad is almost
too pretty to eat … almost, but not quite. Diving in, this next-level salad
blends summer freshness of crunchy daikon, cucumber and snap
peas with the delicate juicy sweetness of lobster claws from the cold,
clear waters of the Îles de la Madeleine. Flown in direct from Quebec
all summer long, the claw’s the star in this salad, made bright with
aromatic nam jim dressing spiked with lime juice.
“I think anything can be a salad,” Craig says. “It’s cold, there’s a protein
and vegetables. It doesn’t need to be greens, although we have micro-greens — mint, radish and cilantro — here. It’s fresh!” Inspiration for
this dish comes here from a forthcoming month-long trip to Thailand.
“We’ve got plans for the first five days, but after that … nothing! I just
plan to do a lot of eating.”
604-932-3433 | bearfootbistro.com
THE HUMBLE SALAD
STORY BY NIKKI BAYLE Y
IMAGES BY JOERN ROHDE
Forget basic, simple salads. Summer is for pushing culinary boundaries and dining expectations by exploring exactly what the
perfectly composed salad can be, using the freshest,
most delicious ingredients available from this
Think edible flowers and foraged ingredients, heritage
varieties and elevated, cheffy touches. Pair that with
a well-chosen protein and head to the nearest patio
to embrace something new, and lift the humble salad
to its rightful place as the star of your meal.