In all of my restaurant adventures, there are always many dishes that I can’t wait to recreate at home. So, this week, I give you a recipe for one of my very favorite salads inspired by the one at Hungry Cat in Los Angeles. My husband and I love to share this salad before diving into their Maine Lobster Roll or a dozen oysters from the raw bar. At home, serve it as a first course with a more hearty meal, or as I did, as a simple supper paired with a lovely Voignier like the 08 Pine Ridge Chenin Blanc. Makes a night in just as special as going out.
Butter Lettuce Salad with Avocado, Pecorino and Egg
2 bags of Butter & Radicchio lettuce mix (or use heads of butter lettuce, though it will take a few)
2 avocados, diced
Pecorino Romano cheese (use as much or as little as you like; I like a lot) shaved
3 hard boiled eggs
To hard boil the eggs: Put 3 eggs in a pot of cold water and bring to a boil. Remove from the heat when they start to boil and cover for 12 minutes. Transfer eggs into a bowl of ice water. Peel.
To make the dressing: Combine the juice from 1.5 lemons with 1/4 cup olive oil. Add a pinch of salt and whisk together.
In a large bowl, combine the lettuces, shaved Pecorino and two diced avocados. Slice the eggs into medium sized pieces and toss in with the salad.
Drizzle with dressing. Add salt and pepper to taste. Using your hands, mix everything together in the bowl (your hands will get dirty!). The salad should be completely covered in dressing. *Serves 2-3