Satisfy your hunger with this hearty salad
Some days you want to grab a salad because you are craving some greens but you don’t want a rabbit food salad. You want a proper fill-you-up-with-protein-and-flavor kind of salad. For those days, I’ve got just the dish for you that uses the great classic Cobb salad dressing.
Consider making the full batch and storing it in an air tight container in the refrigerator for up to seven days. (Looking for other things to do with it? It’s really good on Italian subs and sandwiches.) And if you aren’t a fan of smoked salmon, use whatever protein you have in the house such as chicken, beef, pork or other seafood. I’d suggest starting with last night’s leftovers to make life a little easier. Smoked Salmon Salad with Cobb Salad Dressing Makes two servings
For the salad: 1 bunch Kale (enough for two people), leaves separated, washed, dried, and chopped into bite-size pieces 2 dead ripe avocados, sliced in half, pit removed and chopped or sliced and scooped out of its skin 8 ounces smoked salmon, chopped and divided (this is a lot of salmon, you might want less) 2 medium tomatoes, washed, cored, roughly chopped into 1/2 inch cubes Whatever other veggies you love on salad For the dressing (Bob Cobb’s original
recipe from the Cobb Salad): 1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon sugar 1 teaspoon freshly squeezed lemon juice 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3/4 teaspoon Worcestershire sauce 1/4 teaspoon dry English mustard, such as Coleman’s 1 small garlic clove, finely minced 1/4 cup full-flavored olive oil 3/4 cup salad oil (vegetable oil) On two large serving plates, divide the kale, avocados, salmon and tomatoes in equal portions. Set aside. Prepare the salad dressing. In a medium metal bowl combine the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, minced garlic, olive oil and vegetable oil. Whisk the dressing vigorously until it is well blended. Generously drizzle the dressing over the salads and serve.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.