Photo: Maura McEvoy
From the cookbook:
Barefoot Contessa Family Style
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.
Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.
Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved