I haven't posted in several weeks, for reasons too numerous to go into. Suffice it to say Life Gets in the Way sometimes, or should I say Summer Gets in the Way. It's been a busy one, in spite of my best efforts to slow down and enjoy the season. For the same reasons I won't go into, this post is going to be brief, and the pictures are going to be... well... pretty straightforward to put it generously. But that doesn't mean this post isn't worth paying attention to, because this salad most definitely is something worth paying attention to.
This is a very simple but absolutely delicious recipe, made even more perfect for enjoying during these lazy hazy days of summer, basically because avocados are absolutely perfect right now. The dish is inspired by a wonderful lunch I enjoyed at the Torrey Pines Lodge in La Jolla-- thus the name Torrey Pines Salad.
You could say it's sort of a Cobb salad, but not. Or you could say it's sort of a BLT sandwich, but not, since there's no bread. Regardless of what you call it, it is light, healthy, easy, and much more than the sum of its parts. Feel free to adjust ingredients to your liking.
Happy summer, everyone!
Torrey Pines Salad
1 egg, preferably room temperature
1 to 2 slices center-cut bacon
1/2 fresh avocado, cut into slices
2 cups mixed greens with spinach, washed and spun dry
Parmesan cheese, freshly grated
Toasted, unsalted sunflower seeds or
toasted chopped almonds
Freshly ground black pepper
1 Tbs. rice vinegar
1 tsp. toasted sesame oil
2 Tbs. extra-virgin olive oil
1 tsp. Dijon mustard
1/2 tsp. agave nectar or honey
Fill a small saucepan with enough water to cover egg, add a pinch of salt.
Place egg in saucepan and bring water to boil, then turn off heat and let egg
sit in hot water for approximately 6 minutes (more or less depending on how
runny you like your yolks-- 6 min. will be about medium-soft). Remove the egg from the hot water and briefly plunge into cold water to stop cooking process.
Cook bacon in skillet at medium-high heat just until crisp. Drain thoroughly on paper towels (I wrap the paper towel around the bacon to absorb as much grease as possible from all sides). Break into small pieces.
Mix dressing in small bowl, being sure to whisk in Dijon mustard and agave nectar or honey thoroughly. Feel free to adjust ingredients to your own taste.
Place salad greens on plate. Carefully remove the shell of the soft-boiled egg and cut into quarters. (I sometimes cut the egg over the salad greens in case the yolk runs a bit.) Place the egg quarters on top of the salad greens, then the avocado slices and bacon. Pour the dressing over the salad and top with freshly grated Parmesan cheese. Sprinkle toasted sunflower seeds or almonds on top and add freshly grated pepper to taste.
Note: For a vegetarian version, simply omit the bacon.