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Cobb Salad…kind of.

July 22, 2010

So far this week, the temperature in my apartment is slightly lower than weeks previous.  We are still living with the constant whirring of two fans, but sleeping and eating have been a bit more comfortable.  On Monday, my dinner preparation expanded past unwrapping popsicles and calling it a day.  A big Cobb salad was a perfect dinner and lunch to look forward to the next day.  I found the recipe on Epicurious,  but made quite a few changes to suit my tastes.  Here is what I did:

Dressing:
(I would double this and reserve it for other salads; pretty standard, but delish)
3 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice (I used the juice of one whole lemon)
2 teaspoons Dijon mustard
1 small garlic clove, minced (or shallot if you don’t like raw garlic)
1/2 teaspoon salt
1/2 teaspoon sugar (or some honey)
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 teaspoon or so of dried tarragon

Salad:
1 head of Romaine (use the whole head not just “hearts of romaine”)
4 hard-boiled eggs
8 little baby red skin new potatoes (mine were about half the size of an egg)
6 pieces of bacon
2 avocados
4 green onions
1 small log of goat cheese
2 tables spoons of parsley (optional, I threw this in to use it up)
1 rotisserie chicken

1. Boil a pot of water for the eggs.  Jamie Oliver’s Food Revolution cookbook says to boil them for about ten minutes and that worked for me.  While you wait for the egg water to boil, scrub your baby potatoes and place them in a pot of cold water, cover and bring  them to a boil (note: dont add potatoes to already boiling water, let them come to temperature with the water so the texture isnt mealy).

2. While your pots are boiling away, fry up your bacon, keeping an eye on it so it doesn’t burn.

3. I waited till the bacon, eggs, and potatoes are done before I starting chopping the vegetables as to give them a chance to cool.  Chop the lettuce and be sure to clean it and spin it in a salad spinner (note: make sure the lettuce is pretty dry, dressing doesn’t stick well to wet leaves). Slice the green onion, down to the bulb, into 1/4 inch tubes, big enough that you can really taste the bite and crunch.  Chop the parsley and pull as much chicken as you want off of the pre-cooked rotisserie chicken.  Cut the avocado into rough cubes.  Then, once everything has cooled, dice the eggs, crumble the bacon and slice the potatoes into small rounds.

4. At this point, mix everything together, crumble the cheese with your fingers and dress the salad.  If you are planning on extending this past one meal, hold off on the dressing and cheese and add later.

This salad had a ton of flavor and great texture; crunch from the lettuce, green onion, and bacon and a nice creamy-ness from the avocado and potato.  Enjoy!

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