Happy Friday Friends!
Actually by the time I finish this post it will likely be Saturday, maybe even Sunday. Who knows. As summer is coming to an end (tear tear) why not make the most of the seasons’ bounty of veggies with a fully-loaded cobb salad? There are all sorts of variations of cobb salad. I love it with spinach instead of romaine lettuce. Adding cucumber and grilled corn takes it to entire new level of yummy and fresh. We’ve been eating a version of this salad all summer long. You can prep most of the ingredients in advance, so when it comes time to eat all you have to do is plate it up. Additionally, it’s loaded with protein from the chicken, bacon and egg as well as a ton of vegetables. This means it’s incredible healthy and delicious. The best is piling it high with a ton of stinky blue cheese. If you have a baby who is eating solids, many ingredients in this salad make a great finger food, such as olives, chicken and some egg. We buy a whole roasted chicken from Whole Foods to use in all sorts of things such as this salad. Less cooking for me! Similar to my feelings towards store-bought granola, I’d love for you to attempt your own homemade salad dressing. It’s cheaper, healthier and tastier. And so easy! If you have any form of oil, vinegar, mustard, herbs etc you are in business. Pour it all in a mason jar, give it a good shake and you have salad dressing for the week.
Keep reading for the “recipe” however it’s more just piling a bunch of things either into a jar or onto a plate. Enjoy!
End of Summer Cobb Salad:
Serves: 2 + am 11 month old
For the Buttermilk Dressing: adapted from Virginia Willis’ cookbook Bon Appetite Ya’ll
- 1/2 cup mayonnaise (I do half mayo, half greek yogurt)
- 1/4 cup buttermilk (don’t have buttermilk? Add a big splash of lemon or white vinegar to whole milk and let sit for 5 or so minutes)
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, (roast in oven for some deeper and sweeter flavor)
- Generous pinch dried dill
- 2 tablespoons extra virgin olive oil
- A small bunch parsley, chopped
- 4-5 basil leaves, chopped
- Combine all in large mason jar.
- Serve over salad
For the salad:
- 4 slices bacon
- 1 large ear of corn
- 1 tablespoon butter
- 2 bunches spinach
- 10-12 cherry tomatoes, halved
- 1 cucumber, chopped
- eggs, boiled
- 10-12 green or black olives, halved
- 1.5 cups chopped cooked chicken (or two chicken breasts, or two thighs-what ever you have!)
- Blue cheese
- Fry bacon in skillet until on the crispier side. Drain on paper towels and roughly chop.
- For the corn, you can chop it off the ear and saute in butter for a few minutes or rub the whole ear in butter and throw on a grill pan, pannini press, actual grill or skillet for a nice charred flavor.
- Assemble the salads. Spread one large handful of spinach on two plates, then working from out word in (makes for a prettier salad when there is some organization in my opinion) add your tomatoes, cucumbers, olives, chicken, corn, bacon and deviled eggs.
- Lastly add a generous amount of blue cheese and your dressing.
- Eat up!
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