Sat­isfy your hunger with this hearty salad

Cecil Whig - - JUMPSTART - By Re­Becca Bent

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.

PHOTO COUR­TESY OF RE­BECCA BENT

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