Being that there was egg in this salad, that spurred conversation about an old favorite of my father’s: Bombay Oyster. A Bombay Oyster is a raw egg dropped into a glass with vinegar and salt and pepper. Down the hatch it goes. My response….”Dad – you can keep that recipe to your self“.
I wasn’t going to participate in CEimB this week but decided..”oh what the hay!” So I made 3 different salads. Why? 1. I don’t eat meat, hence had to find a sub for the chicken and the ham. I also prefer not to eat egg yolks. 2. My mother won’t eat eggs at all nor does she like blue or feta cheese. 3. Ted and Dad eat everything.
This was going to be really easy, right? 1, 2, 3 and on the table. Au contrair.
Mum boiled the eggs earlier in the afternoon. When I got home, I broiled a hickory ham steak with honey mustard (3 min. per side). Ted diced the avocado, which was hard. I think I picked up an unripe avocado. Even with all that help, this meal seemed to take me F O R E V E R to get onto the table.
Step 1: Prepare the dressing. olive oil, red wine vinegar (I used balsamic), lemon juice, dijon mustard (I used Sweet-hot), worcestershire sauce, garlic, salt and pepper. I mixed this in a jar instead of a bowl and that way I could just give it a shake and chill until ready to use.
Step 2: Slice up the ham. Toss away the fat and bone. Slice up the chicken. Dissect the eggs. Slice the tomatoes. Re-dice the avocado (just being picky). Grate cheddar cheese for Mum and Ted who prefer cheddar over feta.
Step 3: Pull apart the romaine lettuce so it was in semi bite size pieces then give it a wash and a whirl in the salad spinner. I added baby spinach and baby arugula because I couldn’t find watercress.
Step 4: Assemble every ones customized salad.
I added rosemary sticks for some crunch.