Tuesday, July 24, 2012

Cobb Salad

This was lunch today.  Seriously, the most delicious and filling salad in the world.  There is jut something about a cobb salad that reminds me of summer and being by the pool.  All the yummy fresh ingredients, hearty and substantial but never greasy or heavy.  Perfect for a late lunch or sharing with someone else.  Try it this summer - it is a great way to use some summer produce and to enjoy salad season!  Don't be afraid of the blue cheese, too.  You can get the stuff that is already crumbled and just spoon a tiny bit on at first.  Really it is a great change from the ordinary and super yummy in this salad. If you just can't stomach it though some plain feta crumbles would probably be a good substitute (not the stuff with oregano or other herbs though).  

Cobb Salad
recipe adapted from Canadian Living
a few handfuls of lettuce, enough to generously cover the plate (I used butter crunch from our garden but I think romaine, iceberg or butter leaf would be good or even spinach!)
1 tomato, diced
1/2 avocado, diced
2 hard cooked eggs, peeled and quartered lengthwise
4 strips bacon cooked and chopped (I used way too much bacon.  Don't be like me and follow the recipe unless you want a bacon salad)
1-2 tbsp blue cheese crumbles

2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp lemon juice
1/2 tsp worcestershire sauce (don't leave it out - it really does add to the dressing)
1 tsp dijon mustard
1/4 tsp salt (coarse salt or sea salt)
a few cracks of pepper
1 tsp sugar

Mix the dressing together and whisk to emulsify.  The dijon mustard will help with that and keep it from separating.  Prepare all of you ingredients - cook bacon, boil eggs and put into cold water to chill, chop tomato and avocado.  Peel eggs and quarter lengthwise.  Place all of the lettuce on the plate in a thick layer.  Now, in strips arrange all of your toppings in whatever order you like.  I did: avocado, bacon, egg, tomato, cheese.  Snip chives over the entire salad.  Right before eating drizzle with half the dressing and add more as needed.  It doesn't really need any salt and pepper since the dressing already has it and the bacon and cheese are salty enough.   Once you sit down to eat it you can either try to take bites with each thing on it or just stir it all together and make a hot mess on your plate.  A DELICIOUS hot mess!  This will serve one person generously for a large meal or would be perfect for sharing as a small lunch or an accompaniment to something.  

Go forth and cook, my pretties!

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