Chef Cheri Hiers is the executive chef at the Mary C O’Keefe Cultural Center’s Culinary Café and is in charge of the kitchen and the Lunch N Learn program. If you have never attended, you should. It is great fun, informative, and a delicious lunch is always served after the demonstration.
Recently Hiers made a summer salad that was particularly delicious. The ingredients were not unusual, just numerous and well-paired. Try this salad on a hot summer day, and you will have a new, lifelong friend.
2-3 cups chopped mixed lettuces
Never miss a local story.
2-3 boiled eggs
3-4 tablespoons chopped fresh basil
1 cup chopped cooked chicken or turkey (smoked is OK as well)
2 sliced avocados
1/3 cup crispy, smoked bacon
There is nothing wrong with just tossing the ingredients together, but Chef Hiers did a masterful job of plating this salad, and you should do the same. Make sure to spritz the avocado with the lemon juice so they do not brown. Arrange each ingredient in a row, see the accompanying image, side by side. Go easy with the dressing and consider a simple vinaigrette of olive oil and balsamic vinegar.