Salads are one of my favourite things to prepare. It's seldom that I start a dinner without some mixed greens with a simple vinaigrette.
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Salads are one of my favourite things to prepare. It’s seldom that I start a dinner without some mixed greens with a simple vinaigrette.
Many times, though, I want a salad to be my main course . . . and there’s no end to what can be combined to create a colourful, tasty and satisfying meal.
Take the Cobb salad for example. This protein rich salad is a feast for the eyes and taste buds. There’s a variety of ways you can make this salad, but I like to line up the ingredients in rows on a platter.
While this California salad will feed six to eight, you can certainly cut the recipe in half.
COBB SALAD
(Serves 8)
1/2 lb. (250 g) thick bacon cut into 1-inch pieces
1 head of romaine lettuce, chopped
4 hard boiled eggs cut in half
*3 cups (750 ml) of cooked, shredded chicken
1 small red onion, sliced very thin
2 cups (500 ml) grape tomatoes, halved
2 avocados, sliced
2/3 cup (160 ml) crumbled blue cheese
1/4 cup (50 ml) chopped flat leaf parsley
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Dressing
1 tbsp. (15 ml) Dijon mustard
1/3 cup (75 ml) white wine vinegar
2/3 cup (160 ml) extra virgin olive oil
Salt and freshly cracked black pepper to taste
Directions:
1. Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper-towel lined plate and set aside.
2. Spread the lettuce on a large serving platter. Arrange salad ingredients in rows on lettuce starting with the eggs, followed by the tomatoes, chicken, onion, avocado slices, bacon and blue cheese. Garnish with the parsley.
3. In a small bowl, whisk together Dijon mustard and vinegar. Slowly whisk in the oil until smooth and emulsified.
4. Season to taste. Pour dressing into a bowl and place to the side of the salad.
5. To serve, drizzle dressing over salad.
Use a rotisserie style chicken to save time.
April 24, 2021 at 11:10AM
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Fare With A Flair: Cobb salad a protein-rich and tasty delight - Sault Star
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