Cobb Salad with Roasted Onion Vinaigrette

Cobb Salad Recipe 4

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There are conflicting stories about the origins of the Cobb Salad.





One boasts that one late night in 1937, Hollywood Brown Derby owner Robert Cobb was hungry (or he was feeding Sid Grauman, the creator of the Grauman Chinese Theater)  and tossed together some components leftover from the restaurant to form this legendary salad. I love that this restaurant was shaped like a derby hat and was old Hollywood glam inside.




Brown_Derby_on_Wilshire_entrance_1956


Another is that Cobb’s executive chef at the time, Robert Kreis created the recipe and named it in honor of the restaurant’s owner.

Whatever the true story is, one thing is for sure, this salad has spanned across the decades to become a beloved classic in the salad world.

The original recipe used various greens like watercress, chicory and romaine and something akin to a classic vinaigrette. Over the years, however,  the dressing of popularity seems to have changed to Bleu Cheese dressing in restaurants across the globe.  There seems to be a few ingredients in common that everyone uses, so here are  what I believe to be the necessary components of a good Cobb Salad.

mean, a salad this popular is beloved for a reason right?  So it goes without saying that we should not deviate too far from the original.


Cobb Salad Recipe 2



Greens – The original called for romaine, watercress and chicory. Everyone has their favorite lettuces, but try to stick with two or three and tear or chop them up to make a nice line down your plate or platter at least an inch or two wide. I favor one soft buttery type like buttercrunch and one crunchy type like thinly sliced kale or spinach.

Tomatoes – (don’t forget to lightly salt and pepper) they are an important acidic note to balance the richness of the following ingredients…

Bacon – need I say more? Just…bacon. Crumbled, but not too fine.  All things chunky are good in this salad.

Avocado – again…no reason necessary. It would be the last known food I’d love to have before I die. A good guac could take me straight to heaven happily.

Bleu Cheese – find one you like, whether mild or stinky and pungent enough to knock your socks off. This is important stuff.

Hard Boiled Eggs – Sliced, chopped, however you want them. Just do it.

Chicken – It just always seems to be on the plate. That is all.

For the dressing, I find Bleu Cheese to be redundant and I’m not a huge fan of thick, creamy dressings anymore. The salad already has the bleu cheese so I prefer a nice vinaigrette, like the original called for to cap it off and also the acidity again cuts through some of the rich ingredients. I saw a recipe for Vidalia Onion Vinaigrette in Food & Wine magazine and after making it, revised it to my taste and opted to use that as I had a brand new bag of Vidalias in my pantry that I was dying to use.  (I’ve included my dressing recipe with the printable recipe at the end of this post.)


Vidalia Vinaigrette 1


We also had our first harvest of peas this week.


peas from garden


Man are those lil buggers a pain to shell!


fresh peas


I also used some “stuff” that was leftover in my refrigerator in tradition with Cobb’s original creation. Sometimes those thrown together things end up being a culinary masterpiece you end up coming back to time and time again.

Classic Cobb Salad Recipe

We ate this salad as a main the first night, then used the leftovers to make a smaller version as a side for shish-ka-bobs the next night. We loved it both nights.  Here is my version!

Cobb Salad

 

Total time

 

Author:

Recipe type: Salad

  • 2 chicken breasts, (or 2 c. rotisserie chicken)
  • 4 slices thick cut bacon, cooked and crumbled in medium pieces
  • 2 hard boiled eggs
  • 1 c. toasted walnuts
  • 4 cups chopped buttercrunch lettuce
  • 2 cups finely shredded kale
  • 2 roma tomatoes, chopped
  • ⅔ c. blue cheese crumbled
  • 1 c. frozen or fresh peas (dethawed if frozen)
  • 4 green onions, chopped
  • 1 c. fresh or frozen corn (cooked and cooled if frozen)
  • 1 avocado, chopped
  • Salt
  • Pepper
  • 3 unpeeled garlic cloves
  • 1 large Vidalia onions. peeled and quartered
  • ½ c. olive oil, plus more for brushing
  • ¼ c. apple cider vinegar
  • ¼ cup fresh lemon juice
  • ½ c. pure maple syrup or honey
  • 1 t. fresh herbs (I used tarragon)
  • 1 T. fresh chives
  • ½ t. Kosher salt
  • ¼ t. Freshly ground pepper
  1. Sprinkle chicken with salt and pepper and grill, then slice thinly. Or shred rotisserie chicken
  2. Fry, bake or microwave bacon to become crispy, let drain on paper towels, then break in medium pieces
  3. Toast walnuts in a dry pan over medium heat just until you smell them then let cool. Chop if preferred (I left them whole)
  4. Chop the lettuces
  5. Chop or slice the eggs (Boil eggs starting in pan with cold water. When water boils, remove pan from heat and let set, covered for 14 minutes. Drain hot water in pan and add cold water and about 8-10 ice cubes to chill, peel immediately)
  6. Run warm water over peas to thaw if not using fresh
  7. Cook corn according to package directions. Or slice fresh corn off cob and boil about 5 minutes. Rinse with cold water and drain
  8. Chop tomatoes and lightly salt and pepper
  9. Chop green onions
  10. Chop avocado
  1. Take each ingredient and make a line from top to bottom of platter or plate almost overlapping with next ingredient. Assemble so like colors don’t adjoin one another for it to be the prettiest!
  1. Preheat oven to 425º
  2. Place onion (cut side down) and garlic on pan. Brush onion tops with olive oil. Roast until onion gets slightly charred, about 45 minutes to one hour. Remove to cool.
  3. Squeeze garlic out of cloves into blender. Add onions and all remaining ingredients except oil and blend about 30 seconds. Slowly drizzle in olive oil. (Dressing can be made ahead 4-5 days and kept in refrigerator). Drizzle over assembled salads

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Want to see what other wonderful food bloggers made this week featuring tomatoes for Food Network’s Summer Soiree?

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta 
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer

 


Cobb Salad Recipe


 

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Vidalia Onion Vinaigrette Salad Dressing

Yumion

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A few days back I bought some Vidalia Onions. I’m like a giddy little kid who reacts to the sounds of the ice cream truck when I see these sweet onions arrive at the store. I go running over, peer through the bags for the one I think most perfect and lay it in my grocery cart with a goofy smile all over my face.

Vidalia onions are grown in Vidalia, Georgia and are usually only available in late-spring/early summer in grocery stores or by ordering them online. Due to the makeup of the sulfur in the soil they are grown in, the onions are incredibly sweet and some onion lovers swear you can eat them like an apple. I’m not alone in my love of them – these onions which were almost grown by accident in the 1930’s, have their own mascot…







They have also inspired state and federal protection, have an actual committee,  and are the official vegetable of the state of Georgia.

I’m not alone in my adoration…see?

My absolute favorite thing to do with the onions is really showcase them by themselves, like sauteing them down until they are caramel-colored, brown and sugary, and topping grilled meat, tacos or hamburgers with them. I also adore them in fried potatoes. The ratio of onions to potatoes should be 50/50 because…again…they are the star.

However, I am Fitbitting, and have thus lost five pounds from walking diligently and lightening up my diet, so I was looking for a new way to utilize my Vidalias. We are also picking scads of lettuce from our garden right now, so I thought about a Vidalia onion vinaigrette. I’ve used onions before in dressings, like my Homemade Poppy Seed Dressing so I thought …why not?


How to make Vidalia Onion Vinaigrette


I had seen a recipe in Food & Wine recently that used Vidalia onions and they roasted them along with onions and garlic but upon making it, it just wasn’t right for me. I tweaked it somewhat by adding some fresh herbs and pure maple syrup and the result was perfect for the Cobb Salads we made that night (recipe will be posted for that tomorrow!)

I halved the recipe since it’s only the two of us and it was still enough for four large salads with some leftover.

Start by peeling and quartering one large Vidalia onion. Place it on a lined cookie sheet with three cloves of unpeeled garlic.  Don’t peel the garlic because the skin will keep it from drying out too much while roasting in the oven.


Photo Jun 09, 3 23 34 AM


Brush the onion with a little olive oil and pop the pan into a 425º oven for forty five minutes to one hour or just until the onion edges are browning and the garlic is soft but not turning hard.

After they are done, let them cool and then squeeze the garlic out of its skin, or simply peel it off and put the ooey gooey cloves into a blender and toss in the onions.


Photo Jun 09, 4 22 30 AM


Add in 1/4 cup each of apple cider vinegar and fresh squeezed lemon juice (about one large lemon), 1/2 cup of pure maple syrup (or honey), a dash of salt and a few grinds of pepper.


Vidalia vinaigrette ingredients


Pop the lid on your blender and whiz this up for about 30 seconds.


Photo Jun 09, 4 34 37 AM


Then take off the inserted round lid on top of the blender and slowly pour in the olive oil.


Photo Jun 09, 4 40 11 AM


Blend another 30 seconds or so and you’re done! Pour it into a pretty container to serve it.


Vidalia Onion Vinaigrette Salad Dressing Recipe


Because if you go to all that work, why put it in an unattractive serving piece right?


Vidalia Vinaigrette 1


I beg you to stay tuned for the Cobb Salad recipe I’m posting tomorrow to put this dressing on. And remember, you can keep this in the refrigerator for up to four days!

Vidalia Onion Vinaigrette Salad Dressing

 

Author:

Recipe type: Dressing

  • 1 large Vidalia onion
  • 3 cloves garlic with skin ON
  • ¼ c. fresh lemon juice
  • ¼ c. apple cider vinegar
  • ½ c. pure maple syrup
  • 1 t. roughly chopped fresh tarragon
  • 1 T. chopped chives
  • ½ c. (or to taste) olive oil (I typically like less in my dressings) plus more for brushing
  1. Preheat oven to 425º
  2. LIne a baking sheet and peel and quarter onion. Lay cut side down on baking sheet with garlic cloves and brush the onion tops and sides with olive oil
  3. Roast in oven for 45 minutes to 1 hour or until the edges are browning and garlic is soft, then let cool
  4. Place onion and garlic in blender and add all remaining ingredients EXCEPT for olive oil
  5. Blend 30 seconds then slowly drizzle olive oil thru top of blender to thicken
  6. Keeps up to four days in the refrigerator

3.3.3077


Vidalia Onion Vinaigrette


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Tangled Thai Rainbow Salad | Dishin & Dishes

Thai Tangled Rainbow Salad

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Mr. Wonderful and I recently did a 21-day Daniel Fast plan and that means we are basically ate a plant-based diet for 21 days (I strive now to make it a habit, although adding back in some lean protein later on). I can tell that while the first week was rough, I felt great after that and loved the energy I had on this diet!



Our reasons for this were two-fold, the first being spiritual and the second being physical.

Did I mention that we could only have water to drink? The precise list reads “Drinks: filtered water, spring water, distilled water.

Period.

The second night I went to bed with a raging headache from coffee withdrawal. It was awful!

Anyway, I tried to be more creative than just putting out some boring vegetables so the first Sunday, I made a HUGE pot of vegetable soup to reheat for a few days. That night I wanted an interesting salad to go with it. Poor Mr. Wonderful! He came home from work with this ravaged look on his face and grabbed a fork and dug right into the serving bowl when he saw the salad and exclaimed how delicious it was!

Now, mind you, he was starving so his comments could be a bit tainted, but really, this salad is a-MAZ-ing!

If you love the flavors of Thai – sweet, sour and spicy, you will LOVE this salad!
And I found another use for my spiralizer.

The spiralizer.


Spiralizer


The spiralizer is a quirky piece of equipment that turns vegetables into noodles. Such brilliance.

The one I purchased cost about $20 on Amazon but you can also get one that will will work a bit slower for around $10. If you have a julienne peeler, you can also get similar results although it’s a bit more tedious.

For this salad, I used raw zucchini for my base of noodles. I also wanted to use a raw sweet potato but didn’t have one in the house. I used the smallest noodle plate on the spiralizer and locked my zucchini in. Once I turned the crank handle, I soon had a large bowl of zucchini noodles (I used 2 medium-sized zucchini)!


Spiralizer Collage




I also cut up one-half of a red pepper into really thin strips, then cut them across into ½ inch pieces as well as julienne peeling 2 medium-sized carrots. I can’t figure out how to spiralize them for the life of me! I also ribbon cut shredded about 2 cups of kale (2 cups cut). If you think you don’t like kale (you may substitute baby spinach or chopped spinach if you like!), you probably haven’t chopped it correctly! Stack the leaves on top of each other and cut them as thinly across as you can. I added in 1 cup or so of bean sprouts and 3 chopped green onions (green and white). I also added about 1/2 cup of shredded red cabbage but forgot to take a picture.


Chop veggie collage



Edamame come now shelled in frozen bags which sure saves me SO MUCH TIME!


Photo Jan 05, 3 35 21 AM


I ran one cup of these under warm water to thaw, kind of like you would do with frozen peas for a salad.

And just for kicks, I thinly julienned two radishes, because I had them on hand. The last thing I did before making the dressing was to chop up a good bunch of cilantro, probably roughly around ½ to 2/3 cup. All of this went into a bowl together.


Photo Jan 05, 3 57 36 AM


For the dressing, I used my Thai Peanut Sauce dressing. I left the sugar out due to our fast, but you could make it just exactly like it is. If Chile Oil is hard for you to find (look for it in the Asian aisle), you can just use red pepper flakes.

Pour the dressing over the vegetables.


thai peanut dressing




Toss REALLY well!


Photo Jan 05, 3 59 14 AM




Just before you serve it, sprinkle it with some shaved almonds or sunflower seeds.


Photo Jan 05, 4 01 17 AM


And then dig in!

It’s so good. What a great way to cleanse!

Tangled Thai Rainbow Salad

 

Author:

  • 2 medium-sized zucchini
  • 2 medium-sized carrots or 1 medium sweet potato
  • ½ red pepper
  • 1 c. bean sprouts
  • 2 c. shredded kale
  • ½ c. Shredded red cabbage
  • 3 green onions, chopped
  • 1 c. shelled edamame, thawed
  • ½ -2/3 c. cilantro, chopped
  • 2 radishes, julienned
  • ½ c. shaved almonds or sunflower seeds
  • ½ c. natural peanut butter
  • 2 T. apple cider vinegar
  • 1 t. minced or grated ginger
  • ? t. crushed red pepper flakes
  • ¼ c. brown sugar or ¼ c. honey (optional)
  • ¼ t. minced garlic
  • ½ t. chili oil (optional)
  • 1 t. Sesame oil
  • 1 c. water (to thin to liking)
  1. Spiralize, julienne peel or thinly cut zucchini and carrots into bowl.
  2. Thinly slice red pepper then cut across the slices to make ½ inch pieces. Add to bowl
  3. Add bean sprouts to bowl
  4. Stack kale leaves and thinly slice across the leaves to make shreds and add to bowl.
  5. Thinly slice and then chop red cabbage
  6. Chop green onions and add to bowl.
  7. Rinse edamame under warm water until thawed and add to bowl.
  8. Add radishes to bowl.
  9. Chop cilantro and add to bowl.
  10. Make Peanut dressing (follows) and add to bowl. Toss salad well and sprinkle almonds or sesame seeds over top just before serving.
  11. FOR THE PEANUT DRESSING
  12. In a small saucepan, whisk all ingredients but water for the Peanut Dipping Sauce over low heat until heated through.
  13. Drizzle in water until sauce is consistency of mayonnaise and lightens in color.

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See what other fabulous food bloggers are making for Food Network’s Spring Sensational Sides using spring green!

Creative Culinary: Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic Dressing
The Cultural Dish: Three Quick and Easy Salad Recipes
Napa Farmhouse 1885: Salad Greens with Sun Dried Tomato Vinaigrette
Red or Green: Salad Greens with Basic Balsamic Vinaigrette
The Heritage Cook: Chopped Steakhouse-Style Salad (Gluten-Free)
Weelicious: Southwestern Salad
Taste with the Eyes: Teacher Appreciation Farmers Market Salad
Swing Eats: Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts
Virtually Homemade: Spinach and Bacon Salad
Domesticate Me: 8 Gorgeous Green Salads for Spring
Elephants and the Coconut Trees: Arugula and Grapefruit Salad
Dishin & Dishes: Tangle Thai Rainbow Salad
Homemade Delish: Grilled Pineapple Spinach Salad
FN Dish: Why Side Salads Are the Best Salads

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Warm Mushroom Salad with Garlicky Vinaigrette

Warm Mushroom Salad with Garlicky Vinaigrette

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Warm mushroom salad with vinagrette


This salad was one I whipped up rather quickly the other day. While a poached egg on a salad might seem odd to you, the luscious yoke oozing down through the warm mushrooms and salad are fabulous when they mix with the garlicky vinaigrette!

Warm Mushroom Salad with Garlicky Vinaigrette

 

Author:

  • INGREDIENTS for dressing:
  • ⅓ c. red wine vinegar
  • 4 cloves garlic
  • 2 T. dijon mustard
  • 2 T. honey
  • ½ – ⅔ c olive oil (I lean towards less)
  • 1 T. chopped basil (fresh)
  • 1 t. chopped fresh dill
  • ½ t. chopped fresh oregano
  • ¼ c. sour cream or plain yogurt
  • (for Salad)
  • 2 c. fresh cress, spinach or any salad green you prefer
  • 1 package sliced portabello mushrooms (about 2 whole mushrooms, sliced)
  • 2 T. chopped sun-dried tomatoes in oil
  • 2 T. parmesan cheese, shaved
  • 1 egg, poached
  1. Add olive oil (slowly if whisking in bowl, all in and shake if using jar).
  2. If using sour cream or yogurt, add in and whisk or shake again.
  3. For salad – Put greens in large bowl or plate.
  4. Saute mushrooms in 1 T. of olive oil until browned.
  5. Scoop onto salad.
  6. Sprinkle tomatoes over top and shave cheese with potato peeler over top also.
  7. Drizzle dressing over all.
  8. In a small saucepan, bring water to bowl, then remove from heat.
  9. Crack egg into glass bowl. Slide it very gently into water. Use a spoon to gather frayed egg whites towards yolks. Let set about 3 minutes or until white looks firm and yellow is still soft.There will be feathered bits of egg in the water leftover.
  10. Remove with a slotted spoon carefully and place on top of salad.
  11. Can also just use a fried egg.

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Pear, Blue Cheese, Walnut Salad

Photo Oct 22, 4 51 36 AM

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It seems salads get left out in the cold, so to speak, in the fall.

I love to make salads in the summer when it’s hot. I tend to utilize summer fruits like strawberries, blueberries and peaches in my salads along with some form of nut and shaved cheese.



This salad, however, calls on the produce of fall with the tartness of cranberries, the sweet juiciness of pears, and the sharp pungent bite of blue cheese that mimics the pungent fall air when leaves are piling up in damp corners.


Fall Salad with pear and blue cheese


Pears and blue cheese pair very well together. I always love a good blue with a drizzle of honey but the pears serve this purpose in the salad as well as a vinaigrette that is sweetened with a dollop of pure maple syrup. I think you could make this an easy main dish by grilling up some marinated pork loin and laying sliced  medallions over top of it alongside the pear slices.


Pear walnut blue cheese arugula salad


Come taste fall with me in the form of salad!

Start out by making the dressing. I always find the easiest way to make dressing is in a mason jar, tossing in all the ingredients, screwing the lid on tight, and shaking it to combine everything just before pouring over the salad.


blue mason jar


Here are your necessary ingredients for this dressing.

A shallot, Dijon mustard (I love coarse ground), apple cider vinegar, pure maple syrup, salt, pepper and olive oil.


salad dressing ingredients


Finely chop the shallot and add it into the jar. If you don’t want to fuss with shallots, just use a red onion. Add in the rest of the ingredients, and just before serving, pop the lid on the jar and shake it like the dickens for about 20 seconds.


salad dressing


Now for the salad. I like a nice peppery type of green mixed with spinach for this salad. Baby arugula works wonderful as does baby kale. Measure out two cups of each and just mix them together in a large bowl.


arugula


Slice up your red onion as thinly as you can and add it in with the lettuce. Toss it again. Now evenly divide this all onto four dinner plates. Slice up two pears (I like Bosc) and layer four of the slices over each salad. Try to get four to six slices out of one half of the pear. Fan them out nice and pretty over the salad and then scatter about a tablespoon each of the blue cheese, candied walnuts and cranberries over top of each.


Photo Oct 22, 4 51 36 AM


Drizzle your dressing over each salad or simply put a nice ladle in the mason jar and let your guests or family add their own.

I love this salad in fall. Alongside a pork roast, pork loin or even a good juicy steak, this salad should not be neglected just because it’s cold.

Never neglect fall produce. It’s just too delectable.

Salad for Fall – Pear, Bleu Cheese, Walnut Salad

 

Author:

Recipe type: Salad

  • 2 t. Dijon mustard
  • ¼ c. apple cider vinegar
  • ¼ c. pure maple syrup
  • ¼ t. kosher salt
  • Pinch of black pepper
  • ¼ c. extra-virgin olive oil
  • 1 small shallot, finely diced (or substitute red onion)
  • 4 cups arugula
  • ½ medium red onion, sliced thinly
  • 2 bosc pears, sliced thinly
  • ½ c. dried cranberries
  • ½ c. candied walnuts or pecans, roughly chopped or whole to liking
  • ½ c. crumbled bleu cheese
  1. Using a mason jar or container with lid, add all ingredients and shake.(easiest method!).
  2. Alternatively you can combine all ingredients except the shallot and olive oil in bowl and whisk well to combine. Slowly drizzle in olive oil to emulsify. Add in shallot and stir.
  1. Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  1. In large bowl, add the arugula,spinach and toss.
  2. Divide among plates and layer 4 slices of pear over each and a few red onion slices. Sprinkle 1 tablespoon (each) of walnuts and dried cranberries over each salad and some crumbled bleu cheese. Drizzle with dressing.

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Want to see what other fantastic bloggers are cooking up with spinach? Check out Food Network’s Fall Fest extravaganza below!

Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za’atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie’s Kitchen: Crispy Spinach Latkes
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

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