Windsor Hotel Salad Dressing:
3 tablespoons (45 mL) mayonnaise
2 tablespoons (30 mL) ketchup
1 teaspoon (5 mL) fresh chopped tarragon
1 tablespoon (15 mL) fresh chopped parsley
1 tablespoon (15 mL) gin
1 tablespoon (15 mL) brandy
Salt and pepper, to taste
4 ounce (125 g) ball mozzarella cheese
1 large ripe avocado
1/2 cup (125 mL) chopped celery
8 ounces (250 g) cooked lobster, cut into bite-size chunks
Mix all salad dressing ingredients together and chill overnight. (Margot says this is very important to allow flavours to blend together.)
Slice tomato and cheese, each slice 1/4-inch (5 mm) thick. Remove stone from avocado; run a knife between avocado skin and flesh, ease out the flesh and cut it into 1/4-inch (5 mm) slices. Arrange overlapping slices of tomato, mozzarella and avocado along one side of serving platter. Drizzle about 3 tablespoons (45 mL) salad dressing down the centre of the vegetables.
Arrange lettuce leaves along the other side of the platter. Combine celery and lobster with remaining dressing and arrange on top of lettuce. Makes 2 servings.