Created by Chef Ilona Daniel
For the dressing:
½ cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
2 cloves garlic, minced
2 Tbsp fresh sdill, chopped
½ tsp salt
¼ tsp ground black pepper
Place all of the ingredients into a mason jar, secure the lid tightly. Shake the dressing until all ingredients are well combined.
For the salad:
1.5 lbs lobster meat (tails, knuckles and claws), cooked and tails sliced
2 heads Boston Bibb Lettuce
1 head romaine lettuce, washed and chopped
1 avocado, peeled, pitted and sliced
1 pint cherry tomatoes, halved
4 hard-boiled eggs, sliced or wedged
½ cucumber, sliced
2 shallots, sliced thinly
6 slices bacon, cooked crisply and crumbled
METHOD
Place the lettuce pieces to a salad serving plate.
Add the tomatoes, avocado, lobster pieces, the, crisp bacon, blue cheese and the hard-boiled egg.
Drizzle some the dressing, as desired and serve.
Chef Ilona Daniel is the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, community and culture development, and game-changing deliverables.
With 15 years of experience, she is a thought leader and an established business-builder with projects spanning the globe including Europe, North America, Africa, and Asia. Her strong background in consumer products and services includes a specialized focus on the interconnected producer and consumer in the food service sector. Ilona is also on the Board of Directors for the Tourism Association of PEI & The PEI Writers Guild. Chef Ilona is a published writer for numerous publications, is a media personality, and a dedicated Culinary Instructor at the Culinary Institute of Canada. The episode, “PEI Lobster” of the series, “Untamed Gourmet”, which Chef Ilona hosted was nominated for a Canadian Screen Award.
