ingredients
all
4 whole eggs
1/3 cup lime juice
fresh
2 tbsp red wine vinegar
2 cloves garlic
1 tbsp honey
1/4 bunch cilantro
rough chopped
1 tsp dried oregano
1 cup extra virgin olive oil
salt
to taste
pepper
to taste
2 heads butter lettuce
washed and cut into 1 inch pieces
1 whole red onion
sliced very thin
1 whole carrot
shredded
salt
to taste
pepper
to taste
2 whole avocados
peeled, seeded and cut into .25 inch dice
14 oz hearts of palm
canned, drained, and sliced .5 inch thick
1 cup botija olives
pitted and brined, .5 cup if they are pitted and dried, or you can also use kalamata olives
1 cup queso fresco
crumbled, you can also substitute with feta or ricotta salata
cookware
  • large pot
  • blender or hand blender
  • large bowl
For the Eggs
1
Put one layer of eggs in a pot, covered by at least 2 inches of water. Gently bring up to a boil and turn off heat. Cover the pot and let sit for 10-12 minutes.
2
Remove eggs and rinse with cold water or put in ice bath. Peel and cut them into quarters.
For the Vinaigrette
3
Combine the lime juice, vinegar, garlic, honey, cilantro, oregano, and olive oil in blender and blend until smooth. Turn blender on low, and drizzle oil in until emulsified. Season with salt and pepper to taste.
For the Salad
4
In a large bowl, toss butter lettuce, red onion and carrots with vinaigrette, season with salt and pepper, put in serving bowl.
5
Top dressed salad with avocados, hearts of palm, olives, cheese and eggs.