Strozzapreti with Mushrooms and Ricotta

IMG_2649An essential component of eating locally is being prepared when the local food universe brings you something delicious, even if it wasn’t planned. Such was the case when some absolutely lovely shiitake mushrooms came my way from a local farm. Since they are very delicate and have a short shelf life, we needed to make something amazing with them…very quickly. I could have used my usual stir fry recipe and added them in, but when I have something special and delicate, I like for it to have the chance to be the star. Enter Bon Appetite online! THIS wonderful recipe found its way into my Facebook news feed and it was like the food universe was in agreement that I must eat mushrooms this week. In case you’re wondering, when the food universe speaks, I usually listen. Sometimes the universe tells me I need some Five Guys, in which case I also listen and EAT, but mostly it tells me nice, healthy things.

This is my adaptation of the Bon Appetite recipe (the original is HERE). My version doesn’t look as beautiful, but such is life. Basically, I cut the pasta required in half and increased the vegetables in the sofrito, but I pretty much followed the basic recipe. It is absolutely delicious, with a delicate flavor and a light dish that is perfect for these late summer evenings. We will definitely make this again!

Strozzapreti with Mushrooms and Ricotta (serves 2)

  • 1 yellow onion, peeled and diced
  • 2 large, organic carrots, peeled and diced
  • 3 stalks celery, cleaned, trimmed and diced
  • 3 Tbsp. olive oil
  • Kosher or sea salt and ground, black pepper (to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 lb. (8 ounces) strozzapretti pasta
  • 4 Tbsp. olive oil
  • 8 ounces fresh, shiitake mushrooms, wiped clean, trimmed and sliced
  • 2 large cloves garlic, peeled and minced
  • 2 Tbsp. fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh ricotta cheese
  • 3 soft-boiled eggs, peeled and cut in half
  1. Make a sofrito by sauteing the onion, carrot and celery in 3 tablespoons olive oil over medium heat for about 15 minutes. Vegetables should be soft. Add salt, pepper and smoked paprika and saute an additional 2-3 minutes. Add sofrito to a bowl and set aside.
  2. Boil water for pasta in a stock pot. Add a handful of Kosher salt to the pot. Add the pasta and stir.
  3. In a deep saute pan, heat the remaining 4 tablespoons of olive oil over medium heat. Add the mushrooms and saute for about 4 minutes. Season with salt and pepper.
  4. Add the garlic to the saute pan and stir, cooking for 3o seconds.
  5. Add the sofrito to the mushrooms and stir well.
  6. When pasta is done (about 9 minutes), add the pasta, Parmesan cheese and a bit of pasta water if needed. Combine all ingredients well.
  7. Plate the pasta by topping each serving with dollops of ricotta cheese and egg halves.
  8. Serve immediately.

 

Fettuccine with Salmon, Peas and Corn

IMG_2001Some days, I just crave salmon. I can’t explain it, really, but when I have that craving, there is nothing to do but give in and enjoy. I’ve learned to listen to my body, and when it wants protein, I usually give in. Typically, we buy locally produced seafood and meat, but salmon isn’t local to North Carolina, so I make an exception for it. We purchase wild caught salmon, not farm raised, which ups the price for dinner. So, instead of giving up on it or blowing my budget completely, I like to add it to pasta, which stretches our meal out a bit. To save money, we also bought wild salmon pieces (the leftover pieces from trimming fillets) instead of pricey steaks or fillets. Since we were cutting them up anyway, it didn’t seem worth the price to buy a larger cut.

We tend to eat pasta dishes on Fridays or Saturdays, the day or two before our long runs. In our marathon training, we are up in the 20+ miles now (when the oppressive humidity allows), so we need the carbs to help us fuel through our running schedule. We agreed that this recipe is a keeper.

This pasta dish is wonderfully satisfying. It includes wild caught salmon pieces fresh, local organic corn, which is super good right now and peas. If you thought ahead and froze spring peas, this is a terrific use for them! This dish also uses a creamy faux alfredo sauce made from cauliflower–yes, you read right. Cauliflower! This genius recipe was posted by a talented food blogger on Pinch of Yum. HERE is her recipe. It is amazingly awesome.

Fettuccine with Salmon, Peas and Corn (makes 6 servings)

  • 1 lb. organic fettuccine noodles
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 3-4 cloves garlic, peeled and minced
  • 1/2 lb. wild-caught salmon pieces, cut into 2″ chunks
  • 2 cups fresh, raw, organic corn (you can use frozen as well)
  • 2 cups fresh or frozen peas
  • 1 recipe cauliflower alfredo sauce
  • Kosher or mineral salt and freshly ground pepper, to taste
  1. Prepare the cauliflower alfredo sauce and set aside.
  2. Heat water in a stock pot for the pasta. When the water boils, add a healthy amount of salt to the water. Add the pasta and cook according to directions (about 10 minutes for fettucine).
  3. While the pasta boils, heat the olive oil in a large, deep skillet over medium high heat.
  4. Add the onions and saute for about 10 minutes, or until onions are soft. If onions begin to brown, turn the heat down.
  5. Add the minced garlic and cook for about 1 minute.
  6. Add the salmon and cook with the onions for about 4 minutes or until salmon is opaque on the outside.
  7. Add the corn, peas and cauliflower sauce. Add salt and pepper to taste. Stir well.
  8. Heat the sauce until all is warmed through–about 4-5 minutes.
  9. Drain the pasta and add to the skillet. Toss all together to combine.
  10. Serve immediately.

 

 

Eggs in Purgatory

IMG_1999It’s been a long, crazy summer for us, and I am finally getting back to posting. Actually, I’m finally getting back to cooking, which means I finally have something (anything) to post!!! I feel as though I am emerging from a period of great darkness, into a beautiful sunshine-y day. So, cheers to new beginnings, great friends and daily miracles. Speaking of miracles, this has been an amazing summer for tomatoes in North Carolina. We’ve had plenty of rain (but not too much), lots of sun and warm (but not scorching) temperatures. Tomatoes are rocking our world this summer!

If you check the popular lists of superfoods out on the internet, you may not find tomatoes on the list, but they should definitely be there. Chock full of vitamins and lycopene, tomatoes are little powerhouses. What is lycopene? Lycopene is an antioxidant in the carotenoid family and may help protect the body from prostate and breast cancers as well as protect the blood vessels around the heart. While lycopene can be taken in pill form, it is most highly effective when eaten in cooked tomatoes. Cooking tomatoes breaks down the plant fiber and releases lycopene in a form more easily absorbed by the body.

This dish is pure, summer simpleness, although it does involve turning on the stove–not my favorite thing in the hot summer–but it is worth heating up the kitchen a bit. The tomatoes, zucchini and onions are stewed down until very thick, then topped with eggs, covered and simmered until the eggs are done to your liking. Voila! Totally good for you, with a bit of protein and a hit of spicy.

This version is a takeoff of an Italian breakfast dish and the “purgatory” in this case comes from red pepper flakes and sriracha chili sauce. This combination of tomato and eggs, however, has variations in Middle Eastern, Jewish and Chinese cooking as well, so it has been around (and loved) for a very long time. We had this for supper and it was delicious. You could add other vegetables as you like and experiment with new combinations that work for you! I want to try this with some freshly roasted red sweet peppers for more of a smoky flavor!

Eggs in Purgatory (serves 2-3)

  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 small, fresh zucchini, washed and diced
  • 2 pounds fresh tomatoes, washed, trimmed and chopped
  • 1 tablespoon red pepper flakes
  • 1 tablespoon sriracha chili sauce or harrisa (optional)
  • 4-6 fresh farm eggs
  • Salt and pepper
  • Fresh basil, to taste
  • 1/2 cup shredded Parmesan or mozzarella cheese
  • Fresh ciabatta or other good quality bread
  1. In a large, deep saute pan or non-cast iron skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and saute for about 5-6 minutes or until onions begin to soften.
  3. Add the garlic and cook for about 30 seconds.
  4. Add the tomatoes to the pan, stir well, and cook over medium heat for about 20 minutes. Check on the tomatoes frequently. If they are scorching, turn the heat down to medium low and continue to simmer.
  5. Add the diced zucchini, salt, pepper and red pepper flakes. Stir well and simmer for about 15-25 minutes or until most of the liquid from the pan has evaporated. This could take longer depending on the heat of your stove, your pan, and the amount of water in the tomatoes.
  6. Drizzle the tomato mixture with the sriracha, add chopped, fresh basil and stir.
  7. When the mixture is very thick, use a spoon to make 4-6 small nests in the tomatoes. Crack one egg into each nest, cover the pan and simmer until the eggs are cooked to your liking.
  8. Check for seasonings and serve immediately topped with cheese and with warm bread on the side for dunking!

 

Orecchiette with Asparagus and Smoked Salmon

20140712-111932-40772767.jpgWhen I was growing up in the 1970s, there were four kinds of pasta know to us in suburbia: spaghetti, macaroni, lasagna noodles and, if we were feeling very exotic, manicotti. That was pretty much our full repertoire of Italian pasta (I’m not counting Chef Boyardee ravioli because I don’t think it counts as any distinct food group at all). I was well into adulthood before I experimented with pasta dishes that didn’t involve meaty tomato sauce or tons of cheese. Now, however, I love to experiment with all kinds of pasta dishes as well as pasta shapes. On our trip to Italy, Tom and I had the opportunity to try many local pasta dishes that we continue to make at home–none of them drowning in sauce and all of them featuring fresh, seasonal vegetables and seafood. Yum. It was astounding the variety of shapes and sizes of pasta available in Italy. I wanted to fill my suitcase with them!

One of my favorite pasta shapes is orecchiette (or “little ears”) pasta. Shaped somewhat like a little hat, this pasta holds sauce well and is very satisfying. I think you can find this pretty much anywhere now, but if you can’t find it, you can easily substitute penne.

Now that we are seriously increasing our running mileage, I am trying to incorporate more pasta dishes into our meals. This dish is one we experimented with this week and it is really delicious! I’m a huge fan of smoked salmon, but you could easily substitute some grilled or pan seared salmon instead and it would be fabulous (or shrimp…or chicken…pasta is flexible that way). We have been lucky to score some local mushrooms this week and we added them to the dish for an earthier, meatier flavor. So good!

Give this a try for a nice summer supper!

Orecchiette with Asparagus and Smoked Salmon (serves 4-6)

  • 16 oz. orecchiette pasta
  • 2 tbsp. organic butter
  • 1 tbsp. olive oil
  • 2 cloves garlic
  • 2-3 cups fresh mushrooms, cleaned and sliced
  • 1 lb. fresh asparagus, trimmed
  • 4 oz. smoked salmon
  • Zest of 1 organic lemon
  • Sea salt and freshly ground pepper, to taste
  • Freshly grated or shaved Parmesan cheese
  1. In a stock pot, bring heavily salted pasta water to a boil.
  2. Add orecchiette to the stock pot and cook according to directions (12-13 minutes)
  3. In a large saute pan, heat the butter and olive oil over medium heat until butter is melted and begins to foam.
  4. Peel and mince the garlic. Add to the saute pan. Cook 1 minute.
  5. Add the sliced mushrooms and saute for 3-4 minutes.
  6. Chop the asparagus into bite sized pieces and add to the mushrooms. Cook an additional 3-4 minutes.
  7. Add salt and pepper to taste.
  8. Pull or chop the smoked salmon into bite sized pieces and add the salmon and lemon zest to the saute pan.
  9. Heat for 2-3 minutes until salmon is warm and vegetables are cooked, but still a bit crisp.
  10. Reserve 1 cup of pasta water and set aside. Drain the pasta and add to the saute pan. Toss all together until well combined.
  11. Add small amounts of the pasta water as necessary to make a light sauce. Correct seasonings if needed.
  12. Serve immediately with a sprinkle of freshly grated Parmesan cheese.

 

 

Chili Lime Shrimp Salad

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There is nothing like fresh shrimp, straight from the coast. It is hot here on North Carolina–not as hot as usual, but it is definitely summer. This salad is another in our summer series of foods that will help you stay cool and healthy in the hot weather. I love shrimp salads, but I don’t like a lot of mayonnaise on a hot day. This salad uses lime juice to keep the salad flavorful and interesting, but not heavy. I may try this again with some butterfly pasta and make a shrimp pasta salad version of this. Soooo yummy!

The original version of this recipe came from Gina’s Skinny Recipes (here). I added some fresh cucumber and some fresh corn to the mix (who doesn’t love shrimp and corn?) as well as some smoked paprika to the dressing. I also added more lime juice and left out the cilantro because I have not acquired a taste for it. All good! The version below is my version, but you could alter this to suit your own tastes!

Wondering where to buy your shrimp? Before you head out shopping check THIS past SOLE Food Kitchen post on why local shrimp is important!

Chili Lime Shrimp Salad (serves 4 as a main dish)

  • 1 lb. shrimp
  • 1 medium tomato, washed and chopped
  • 1/4 cup red onion, diced
  • 1 small cucumber, peeled and diced
  • 1 jalapeño pepper, ribs and seeds removed, diced
  • 1 cup fresh corn (about 1 ear)
  • 1 avocado, peeled and diced
  • Zest of 1 lime
  • Juice of 3 limes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Kosher or sea salt and ground black pepper to taste
  1. Peel and devein shrimp. Put shrimp in a deep sauté pan, cover with water and poach for 2-3 minutes, until shrimp is pink and opaque. Drain and let cool.
  2. While shrimp is cooling, mix lime zest, juice, oil, paprika, salt and pepper together. Whisk until well combined. Set aside.
  3. In a medium sized bowl, combine all remaining ingredients except avocado. Pour dressing over all and carefully stir the salad so all ingredients are coated with dressing.
  4. Refrigerate for 1-2 hours.
  5. Just prior to serving, add the avocado and stir to combine. Taste for seasoning and correct if necessary.
  6. Serve chilled.

Other shrimp dishes:

Pasta with Shrimp, Green Beans and Tomato

Roasted Broccoli and Shrimp

Pasta with Shrimp, Asparagus and Mushrooms

Local Shrimp Pad Thai

Roasted Asparagus and Potato with Egg

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Throughout the spring, this became a favorite quick dish of mine. It is very easy to prepare, absolutely delicious and super clean. I ate it frequently for dinner, but it would make a terrific breakfast as well if you have some time to wait for the vegetables to roast! You can vary the vegetables with what is in season for you and create something new every time!

Roasted Asparagus and Potato with Egg (makes 3 servings)

  • 1 lb. fresh asparagus, washed and trimmed
  • 1 lb. small, red potatoes
  • 1 tbsp. olive oil
  • 3 farm eggs
  • 1/4 cup Parmesan cheese
  1. Preheat your oven to 400 degrees. line a baking sheet with foil.
  2. Scrub your potatoes and chop them into 1-2 ” dice
  3. Toss the potatoes with half the olive oil and distribute on the baking sheet evenly.
  4. Roast the potatoes for approximately 15 minutes.
  5. Toss the asparagus spears with the remaining olive oil and add to the baking sheet.
  6. Roast the vegetables for about 10 minutes more or until the asparagus are done to your liking (I like them just a bit browned).
  7. While the vegetables finish, cook three eggs, sunny side up.
  8. Remove the vegetables from the oven and distribute on three plates. Top each plate with one egg.
  9. Sprinkle with cheese and serve!

 

Fish with Fennel and Tomato

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This is an oldie, but a goodie! Just made this again this weekend and was reminded of how wonderful I few simple ingredients can be!

Someday, I am going to retire and move to Italy. In my mind, that retirement includes doing yoga on the sunny balcony of an apartment in Cinque Terre, overlooking the Mediterranean Sea. And shopping in the weekly market to buy fresh cheese and produce and local olives, capers, tomatoes and fish. And socializing with the other local old people who gather at the market. That image of coastal Italian splendor often helps me get through challenging days. It’s a nice mental happy place that includes food!

This recipe may become the tangible representation of my idyllic dream. With some fresh fish from Locals Seafood, local, organic fennel, fresh local tomatoes and parsley and thyme from our garden, this is a quick, summertime winner. If you want to grill your fish, you could do that and make the sauce in a separate dish–easy!

Fish with Tomato and Fennel (4 servings)

  • 4 fish fillets (we have used Spanish mackerel and swordfish with equal success)
  • 1/4 cup high quality olive oil
  • 1 bulb fennel, trimmed and chopped
  • 1 tsp. fresh thyme leaves
  • 2 cloves organic garlic, peeled and minced
  • 6 plum tomatoes, roughly chopped
  • 1/2 cup unpitted olives (optional)
  • 1/4 cup capers, rinsed (optional)
  • 1/2 cup chopped Italian, flat leaf parsley
  • Kosher or sea salt and pepper to taste
  1. Heat the olive oil in a saute pan over medium heat. Add the fennel and cook without browning until it is soft (about 15 minutes). Season to taste with salt and pepper.
  2. Add the thyme and garlic and cook an additional 1 minute. Stir well.
  3. Add the chopped tomatoes, olives and capers to the pan. Raise the heat a bit and cook until the mixture is thick, but not dry (about 15 minutes depending on how much liquid your tomatoes hold). Reserve and keep warm.
  4. Cook fish to your preference (I pan seared ours, but grilling would be great also).
  5. Plate the fish and top with the tomato and fennel sauce. Garnish with parsley.
  6. Pour yourself a glass of wine, inhale the delicious aroma and dream…

Pasta with Kale, Sausage and Tomato

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It has been a long time since I’ve posted to my little blog, and much has happened to shake things up around here. First, the weather–how ridiculous has that been? I keep expecting a summer snow-nado to come barreling down my street followed by a plague of locusts. It could still happen. In the midst of crazy weather, Ellie and Tom have started softball season, which throws us all into a temporary crazy schedule. But the final, and bigger thing, is that Tom and I are training for a marathon this fall and registered for the Disney Goofy Challenge in January. Because, you know, nothing else is going on. So we need quick, easy dishes that are healthy, locally based and filling.

This dish is a very soul and tummy satisfying meal that we through together with ingredients we had on hand. You could substitute chard or spinach for the kale if you like, depending on what is in season. It freezes well, so it can be ready in a snap on those busy nights!

Pasta with Kale, Sausage and Tomato (6-8 servings)

  • 13 ounces dried tomato penne pasta (or your favorite pasta shape)
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 lb. locally produced Italian sausage, cut into bite sized pieces
  • 1 bunch kale, washed, trimmed and chopped
  • 1/4 cup sun dried tomatoes
  • 1/2 cup fresh basil pesto
  • 1/2 cup freshly grated parmesan cheese
  1. Soak the tomatoes in hot water according to the directions. Drain and reserve.
  2. Bring a stock pot of salted water to boil over high heat.
  3. While water is heating, warm the olive oil in a large skillet to medium.
  4. Add the chopped onion and sauté for 3-4 minutes, until onions are soft. Add the garlic and cook 1 minute, stirring well so garlic does not brown.
  5. Remove the onion and garlic from the pan and reserve.
  6. Add the pasta to the boiling water and cook to al dente.
  7. While pasta is cooking, add the sausage to the pan and cook until browned with no pink remaining.
  8. Add the kale, sun dried tomatoes, onion/garlic mixture and pesto, stirring well to coat everything with pesto.
  9. Drain the pasta, reserving 1 cup of the pasta water.
  10. Add the pasta to the skillet and toss everything well. If pasta is dry, add some of the pasta liquid to the skillet.
  11. Serve topped with grated cheese.

Flexibility and Balance and Roasted Cabbage

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One of my favorite movie scenes is in the film Parenthood, when the elderly grandmother compares life to a roller coaster, with some people enjoying the exhilaration of the ride and others fearful of the surprises and unexpected turns. Well, if that analogy is true, we have been in the corkscrew turns for the last couple of months. Life has given us fun surprises, great adventures and some challenges, too.

Do you have weeks where you think, “Okay, this week was crazy, but NEXT week will be normal.”?

Only it never is?

Because it’s the new normal?

That’s where we are right now.

How to survive these complicated, extra busy times? Like a great yoga class, flexibility and balance are the keys. Flexibility to meet each new challenge and see it as an opportunity for personal growth and balance to keep what is most important at your core. I’m good with the flexibility, but working on the balance. It’s easy to get knocked off kilter by issues that seem important, but are actually just distractions.

So here we are, riding the roller coaster, hands up in the air, a little scared, but also excited. Our nutrition has fallen off the wagon a bit in the process, but we are making a committed effort to get back on track and keep a balanced weekly menu. It helps that all our regional farmer’s markets are opening this month, and farmers are bringing in more of a variety of fresh fruits and vegetables.

And we will need all that good nutrition, because we have decided to go Goofy.

Not only are Tom and I training for a local marathon in the fall, but we will return to Disney World in January to run the Goofy Challenge. Two races in two days–a half marathon and a marathon. Two races, three medals, and a big ol’ check mark next to a bucket list item. Oh, and lots of fun. And costumes! In the meantime, we have a lot of training to do and that will require a lot of healthy fueling.

This recipe is awesome, easy, and it takes advantage of fresh, local cabbage. Roasting vegetables is simple and requires very few ingredients. It also takes advantage of all the wonderful sweetness in fresh vegetables. I saw this idea for oven roasted cabbage on Pinterest and gave it a try. You could serve this dish as a vegan entree or pair it with protein (we chose locally made kielbassa). We also added some caramelized onions to the roasted cabbage, which I think really amped up the flavor!

Roasted Cabbage Steaks (makes 2 servings)

  • 1/2 head of fresh cabbage (any type)
  • 1 yellow onion, sliced
  • Olive oil
  • Kosher salt and ground black pepper
  • Garlic powder
  1. Preheat your oven to 400 degrees.
  2. Slice the cabbage head into 1 1/2″ steaks.
  3. Place the “steaks” on a lightly greased baking sheet.
  4. Brush both sides of the cabbage with olive oil and sprinkle with salt, pepper and garlic powder.
  5. Roast for 20 minutes, flip and continue roasting for another 15-20 minutes or until the cabbage is soft and slightly charred on the edges.
  6. While the cabbage is roasting, saute the onion in about 1 tablespoon or so of olive oil. Saute until brown and caramelized, about 20 minutes.
  7. Remove cabbage from the baking sheet and put on plates. Top with onions.
  8. This can be served as a side dish or as an entrée!

Enjoy and stay on that roller coaster!

Smoked Salmon Cobb Salad

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It is still, literally, freezing outside. Regardless of the bitter cold, I am craving spring salads like crazy because it is March–usually springtime here in North Carolina. Not this year, though. We don’t have the feet and feet of snow that the northern and midwestern states have, but we do have a stubborn, persistent cold that will not yield to spring. So despite the cold temperatures, we’ve been making salads using local hothouse greens, tomatoes and even strawberries! We are pushing it, I realize, but I just have to get my fresh salads back into our menu rotation.

This salad is springy in its ingredients list, but pretty satisfying as a meal. Try to buy hot smoked salmon if you can manage to fit it into your budget. It is meatier and somehow more filling that the cold smoked, think sliced salmon. Either are good though! This recipe originally came from Martha Stewart. I changed it up just a little bit, adding more salmon and decreasing the onion. The original recipe had way too much shallot in the dressing–it was like a disgusting onion fest. The version below reflects a more delicate version of the dressing.

If you are craving spring and spring foods, jack up the thermostat for a couple of hours, make this salad and pretend it’s spring!

Smoked Salmon Cobb Salad (serves 2 as an entree salad)

  • 3/4 cup fresh buttermilk
  • 1/2 cup organic mayonnaise
  • 2 tablespoons minced shallot
  • 4 sprigs fresh dill
  • Juice from 1/2 lemon
  • Salt and pepper to taste
  • 1 large head organic butter lettuce
  • 6 ounces smoked salmon
  • 4 hard boiled eggs
  • 2 strips smoked bacon
  • 1 large tomato
  • 1 ripe avocado
  1. Add the first 6 ingredients to a small bowl and using an immersion blender, blend for about 10 seconds. Taste for seasoning and correct. Cover the bowl and put it in the refrigerator until you are ready.
  2. Cook the bacon until crisp, drain on paper towels and reserve.
  3. Wash, spin dry and chop the lettuce.
  4. Assemble the salad by dividing the lettuce between two large plates.
  5. Chop the hard boiled eggs and bacon and add to the lettuce.
  6. Flake the salmon with a fork, remove any bones and add to the salads.
  7. Wash and chop the tomato. Add to the salads.
  8. Peel and dice the ripe avocado, discarding the pit. Add the avocado to the salads.
  9. Top with the reserved buttermilk dressing and serve immediately.
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