Archive for June 3rd, 2009


I am hopelessly deep into salad mode, with the beautifully warm weather upon us. We loved this. I should probably start a new category for dishes for dinner that are easy to make after work. This one definitely qualifies big time. I modified it from the original only slightly.

Cobb salad

1/2 head of romaine, chopped coarsely

1/2 head of Boston lettuce, chopped coarsely

6 slices turkey bacon

2 ripe avocados, peeled and cut into 1/2″ pieces

1 whole skinless, boneless chicken breast, cooked and diced (I bought packaged, cooked chicken)

2 large handfuls of grape tomatoes, halved

2 hard-boiled eggs, chopped


1/3 cup red wine vinegar

1 tablespoon dijon mustard

1-2 teaspoons sugar

salt and pepper

1/3 cup olive oil

1/4 cup soy parmesan, grated

In a large bowl, toss together the lettuces.

Cook the bacon in a skillet until crisp on both sides. Remove, lay out on paper towels to absorb any excess fat. Allow to cool, then crumble.

Compose the salad: in a large (10″) straight-edge pie dish, place the lettuces spread across the bottom of the dish. Arrange the chicken, bacon, tomato, avocado, and eggs over the greens.

In a small bowl, whisk together the vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, whisking until it is emulsified. Stir in the soy parmesan and sugar to taste. Serve separately or drizzle over the salad. Makes 4 servings.

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