By the end of the long Labor Day weekend, I was in a weird place when it came to supper. It was time to get back into a routine with a normal home cooked meal, but it was a hot summer day and I didn’t really feel like being stuck cooking in a hot kitchen. I decided to compromise with a home cooked meal that required very little effort.
The centerpiece of the meal was a big summer salad. What makes this salad a summer one? Langoustine and fresh herbs, that’s what. The langoustine will remind you of a lobster roll, a quintessential summer meal; and the fresh herbs will make this salad all bright and cheery, just like summer.
I used one bag (or head) of butter lettuce, one bag of Trader Joe’s frozen langostino tails, one avocado, one yellow bell pepper, two hard boiled eggs, and a handful of fresh dill. For a dressing, I simply tossed with salt, pepper, olive oil, and balsamic vinegar.
I didn’t include tomatoes because we were also eating a burrata caprese salad, but some heirloom grape tomatoes would be great in this. I also didn’t include any cheese because we had enough cheese with the aforementioned burrata and the tarte flambée we were also eating. However, blue cheese would totally work here.