Monday, September 19, 2011

Salmon Cobb Salad

I love Cobb salad. It's one of our standby meals, especially on the nights I want to do only minimal cooking and prep work. I usually make this with rotisserie chicken, but decided to mix things up and substitute grilled salmon. It's great either way. You can also make this recipe with sliced deli turkey.

Salmon Cobb Salad


Makes 2 salads

1/3 lb. salmon, grilled and flaked
3 strips bacon, crumbled
2 hardboiled eggs, chopped
1/2 pint grape tomatoes, halved
1 avocado, chopped
3-4 tablespoons crumbled blue cheese
2 romaine hearts, chopped

For Dressing:
1/2 clove of garlic
1 teaspoon Dijon mustard
Dash of Worcestershire sauce
1/2 lemon
1-2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and pepper
These measurements are guesstimates- I kind of mix dressing to look and taste.

1. Make dressing: chop garlic finely. Sprinkle with salt and crush with side of a knife to make a paste. In a small bowl, whisk together garlic, mustard, Worcestershire, lemon juice, and vinegar. Add olive oil in steady stream; taste and adjust seasoning.
2. Toss the romaine and dressing together. Add the lettuce to plates. Arrange the other ingredients on top.


 

2 comments:

  1. Where did you find the two choices for your gorgeous cribs? I love them!

    ReplyDelete
  2. Where did you find the two choices for your gorgeous cribs? I love them!

    ReplyDelete