This recipe is a celebration of summer.
Juicy heirloom tomatoes, plump chunks of lobster meat, creamy avocado, tender microgreens, and a simple herb dressing to bring it all together. It pairs perfectly with a hot sunny day (or pretending it’s a hot sunny day) and good company.
SERVES: 4
INGREDIENTS
For the Herb Dressing:
- ⅔ cup mayo
- ¼ cup loosely packed fresh basil leaves
- 2 tablespoons roughly chopped fresh tarragon
- 2 tablespoons roughly chopped fresh chives
- ½ small shallot, roughly chopped
- ½ lemon, zested and juiced (1 to 2 tablespoons)
- ¼ teaspoon kosher salt
For the Salad:
- 4 medium heirloom tomatoes, sliced ¼-inch thick
- 1 medium-large avocado, peeled, pitted, and sliced
- 1 lemon, halved
- 2 heads Bibb or Little gem lettuce, leaves separated
- 1 head frisée lettuce or bunch of watercress, leaves separated
- ½ cup loosely packed fresh basil leaves, torn into 1-inch pieces
- ¼ cup loosely packed fresh tarragon leaves
- ¼ cup finely chopped fresh chives
- 1 pound cooked lobster meat from about 2 lobsters, cut in bite-size chunks
- Extra-virgin olive oil, for drizzling
- Flaky salt
METHOD
PREP THE DRESSING:
Using a blender or immersion blender, process the mayo, basil, tarragon, chives, shallot, lemon zest, 1 tablespoon of lemon juice, and salt until smooth. Taste and adjust the seasoning, adding more salt and/or lemon juice as needed.
PREP THE VEG:
Season both sides of the tomato slices with flaky salt and set aside.
Season the avocado slices with a pinch of flaky salt and a squeeze of lemon juice. Set aside.
In a large bowl, combine the Bibb lettuce, frisée, basil, and tarragon. Add a few tablespoons of dressing plus a few pinches of flaky salt and toss to coat.
ASSEMBLE AND SERVE: Arrange a layer of tomatoes and avocado over a serving platter or individual plates and drizzle them with extra-virgin olive oil, then begin to build the salad. Top the tomatoes with a pile of the lettuce mixture, layer in some of the lobster, more of the tomatoes and avocado, more lettuce, and more lobster. Finish with a sprinkle of chives, freshly grated lemon zest, and another drizzle of olive oil.
Credit line: The Wishbone Kitchen by Meredith Hayden. Photography by Emma Fishman.
Recipes and menus from a professional chef, recipe developer and creator of TikTok sensation Wishbone Kitchen, for fans of Alison Roman and Molly Baz.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly and boy do they sing together!
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
There are many ways to make cabbage delicious but it’s hard to improve on butter.
From the heart of Indian sweet culture, these combine tropical mango pulp with desiccated coconut.
This tart is the kind of dessert you'll spot behind glass in a typical Italian Pasticceria
This dish is a celebration of textures: crunchy tofu cutlet, creamy Makhani Sauce (page 30), and refreshingly crisp cabbage.
Easy to make and versatile, these stir-fried noodles suggest inebriation to the extent that after a night of drinking, many people crave noodles like these-salty garlicky, spicy, and herbaceous.
A twist on your standard fajitas with even bolder flavours.
