A hearty entree salad traditionally containing chopped avocado, bacon, tomatoes, hard-boiled egg, Roquefort cheese and breast of chicken over a variety of greens.
IngredientsAvocado vinaigrette: 1/4 cup rice wine vinegar 1 clove garlic, minced Juice of 1 lemon, freshly squeezed 1/2 teaspoon sugar Juice of 3/4 navel orange, freshly squeezed 1-1/2 avocados, diced 1/8 teaspoon kosher salt 1/8 teaspoon white pepper 1/4 cup extra virgin olive oil Seafood: 1 tablespoon olive oil 2 dry-packed bay scallops 2 shrimp Salad: 1/2 head Boston or Bibb lettuce 1 hard boiled egg, sliced with egg slicer 1 Roma tomato, diced, or 4 grape tomatoes 2 slices cooked bacon, chopped 1/2 avocado, diced 3 segments navel orange (reserved from above), membrane removed 1 ounce lobster knuckle meat, steamed and chilled 1 piece lobster claw, steamed, chilled and removed from shell 1 teaspoon sliced green onion
Make the vinaigrette: Place all ingredients except the olive oil in a blender and puree until all is incorporated. Turn on high and slowly pour in olive oil until blended. Use as dressing.
Cook the seafood: Heat the oil over high heat in a saute pan and cook the scallops to a caramelized brown on each side. Take out of the pan and rest on a towel. Using the same pan, saut the shrimp until they are cooked through.
Prepare the salad: Place the lettuce on a plate in a cup shape, twisting the leaves to open up. Drizzle 2 tablespoons of the dressing over the lettuce. Place the scallops and shrimp over the dressing, shingle the sliced egg off to the side, and place the tomatoes around the salad.
Layer the lobster knuckle meat over tomatoes, and then the chopped bacon, place oranges spilling off opposite side of egg, and finish with diced avocado on top. Garnish with the lobster claw and green onion and drizzle another 2 tablespoons of dressing over the salad.