Ina Garten reveals her “all-time favorite” lunch recipe that requires “almost no preparation.”


Ina Garten reveals her “all-time favorite” lunch recipe that requires “almost no preparation.”

INA GARTEN, the star of the Food Network show Barefoot Contessa, is known for sharing recipes with her fans. The celebrity chef shared photos of her “all-time favorite” lunch meal on Instagram.

Ina Garten, one of the most well-known celebrity chefs in the world, publishes her favorite recipes on a regular basis on her website. The chef presented her go-to summer lunch meal, which she claims involves “almost no preparation,” among a wide range of recipes that include appetizers, main courses, and desserts.

“This weekend I’m making my all-time favorite summer lunch – lobster cobb salad and frozen key lime pie!” Ina captioned photographs of her lunch on Instagram.

“They take almost no time to prepare and are quite tasty. But, as summer drew to a close, I decided to add a touch of la dolce vita – a lovely Bellini – to make lunch even more special.

“Everything needs to be celebrated these days!”

According to Ina’s website, the salad serves four to six people and is perfect for beginners wishing to cook.

To make the vinaigrette, combine all of the ingredients in a mixing bowl.

a couple of tablespoons Mustard dijon

two freshly squeezed lemons

5 tablespoons extra virgin olive oil

kosher salt (about 3/4 teaspoon)

1/2 teaspoon black pepper, freshly ground

To make the salad:

two avocados that are fully ripe

One lemon’s juice

Cut up two pounds of cooked lobster meat

1 pint quartered cherry tomatoes

kosher salt (two teaspoons)

2 tsp. black pepper, freshly ground

2 pound fried and crumbled lean bacon

3/4 cup English stilton crumbles

1 arugula bunch, washed and dried


The first step is to make the vinaigrette, which will give the salad flavor.

In a small bowl, combine the mustard, lemon juice, olive oil, salt, and pepper.

Cut the avocados in half, remove the seed, and peel them for the salad.

Cut the potatoes into small chunks and mix with lemon juice until well covered.

If the arugula leaves are huge, Ina suggests cutting them in half or cutting them in half if they are little.

After that, combine the lobster and tomatoes in a bowl and season with salt and pepper.

Toss with just enough vinaigrette to make it moist.

Before mixing in the homemade dressing again, add the avocado, bacon, blue cheese, and arugula.

The salad is best served at room temperature, but it can also be kept in the fridge.

The cook has a devoted following on Instagram, with over three million followers who comment on her images.

“Brinkwire Summary News” is being taken.


Comments are closed.