This summer I’ve been enjoying different versions of the infamous Cobb Salad. It’s on many menus at restaurants and an easy one to make at home. I’ve experimented with different ingredients and ways to eat the dish, constructed and deconstructed in various arrangements.
I like to experiment with a variety of greens and healthier versions of proteins, nuts, seeds and fruits. It’s also a good excuse to use up foods that are in my fridge.
FYI, iceberg lettuce has no nutritional value and I rarely see it in stores these days.
In my version, I’m using a mix of romaine, kale and herbs from my garden, arugula, and a oakleaf lettuce, Adding watercress and endive are nice additions too. Also the greens are not finely chopped as in some cobb versions, I’ve mixed in chunkier shapes. It’s your call!
I’m adding grilled chicken, boiled eggs, beets, grilled eggplant and zucchini, pomegranate, sunflower seeds, and crumbled feta and stilton blue cheese sprinkled on top. Since I took the photo, I’ve been to the farmer’s market and bought six ears of fresh corn so I added a row of corn kernels.
The arrangement is the appeal! I’ve kept to the original with each ingredient lined up on top of the lettuce. A dressing is poured on top and eaten as you please in either each individual row or mixed up together.
Dressings are also fun to try different types other than a Roquefort dressing that’s loaded with blue cheese also delicious but too intense for me. I like a tasty mustard vinaigrette or a tahini dressing version. I’ve used a pesto dressing or avocado version and I’ll supply a few options in the recipe.
If you are vegetarian or vegan, nix the meat and cheese and enjoy tempeh bacon, grilled firm tofu, cashew based cheeses and add grilled zucchini or eggplant, butternut squash, other fruits and variety of nuts and seeds. The options are endless!
Yield: 4 servings Chicken, eggs, and grilled vegetables are prepared in advance.
- 1 cup of roasted or grilled chicken breast. Skin and bones removed chopped coarsely
- 1 head of Romaine lettuce, cleaned and chopped into tron or chopped into 1-inch pieces
- 3 cups of mixed lettuces of your choice
- 1/2 cup of chopped mix herbs. I used basil, parsley, mint, cilantro
- 2 hard boiled eggs, sliced
- 1 red beet, peeled, roasted or steamed, cut into cubes
- 1 zucchini, sliced
- 1/2 eggplant, sliced
- 1/4 cup olive oil
- salt and pepper to taste
- 1 ear of corn, cooked or 1/2 cup frozen corn
- 1/4 cup sunflower seeds
- 1/4 cup pomegranates or berries of choice
- 1/4 cup of crumbled feta cheese and/or mixed with crumbled stilton blue cheese
1 teaspoon minced garlic or 1 tsp of garlic powder
1 tbsp Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup olive oil
Salt and pepper to taste
Prepare the Salad: Rinse and dry the lettuces. Tear or cut the lettuces in 2 inch pieces and place mixed-in the herbs in the bowl or plate you are using.
Proteins and vegetables: Grill the eggplant and zucchini, brushing with oil, salt and pepper. Roast in the oven for 20 minutes at 375 degrees. Peel and cut the beet into cubes and using a steam cook in a pot for 10 minutes. If you are using corn.
The Dressing: Combine the first four ingredients for the dressing in a metal non-reactive bowl. Slowly whisk in the olive oil in a steady drizzle. Dressing will thicken as the oil and acids combine. Add the salt and pepper to taste. Cover and let stand while combining the salad ingredients.
Arranging the salad: Decide how you want to arrange each ingredient. Start with the proteins lined up, add the vegetables the seeds and fruit. toss the crumbles chesses on top and drizzle the dressing.
Enjoy the Cobb Salad and add in your favourite ingredients. Let me know your best recipe too!