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 Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
