THE MALLORY’S SHRIMP SALAD
4 servings
When my father, Ethan, came to visit during the holidays, he stayed at the now-defunct Mallory Hotel in Portland, Oregon. We would invariably find ourselves in the hotel’s plush, 1940s-era restaurant for lunch (a frequent hometown haunt of James Beard, as it turns out). Dad never failed to order this salad.
Line 4 plates with:
- Torn iceberg lettuce
Halve, pit, and peel:
- 2 large avocados
Nestle an avocado half in the center of each plate, cut side up. Divide among the avocado cavities:
- 1 cup cooked bay shrimp
Dividing evenly, arrange around the avocado halves:
- 4 Hard-Boiled Eggs, quartered
- 1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
- ½ cup pitted ripe black, oil-cured, kalamata, or niçoise olives, sliced
Drizzle the salads with:
- Vinaigrette or Sauce Louis, to taste
Garnish with:
- Lemon wedges