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 1⁄4-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.
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