Not long ago, [my hero] Eva Chen posted a photo of her lunch during fashion week. The salad looked so simple that I knew I wanted to recreate it at home. This salad uses so few ingredients, yet it feels substantial.
Simply top a bed of arugula with a sliced hard boiled egg, steamed haricots verts, and avocado. For a dressing, make a quick vinaigrette with olive oil, lemon juice, salt, black pepper, dijon mustard, and champagne vinegar.
This is a perfect salad served with a fish…whether it be fresh swordfish or, in my case, a tuna fish sandwich. I’m living a glam life.