Cobb Salad
Posted: | Categories: Recipes | Tags:salad vegetarian
Cobb Salad
Melissa Ben-Ishay
Savory Recipes
Like many good things, the Cobb Salad began as a way for a hungry chef to eat something fast with what he had in his fridge. A lunchtime classic was born: greens, veggies, cheese, avocado, and eggs are staples of a good Cobb. But like its founder, when I went to make the salad, I used the ingredients I had in my fridge, mostly so I could clear out the produce before going out of town. I guess you could call this a Cobb-ish Salad, but I’d just call it delicious.
I opted for jammy eggs on top of the salad (7 minutes in boiling water, not a second longer), but use what you love. If hard-boiled is more your jam, keep it in the water for 13 minutes instead. Anything goes, as long as you remember the main rule: to mix and match veggies based on what you need to clean out of your fridge. Asparagus, snap peas, and sautéed zucchini would all make great additions. That’s it!
Ingredients
- 2 large containers baby butter lettuce (or any greens of your choice)
- 2 Roma tomatoes
- 5 baby cucumbers
- The corn of 1-2 corn cobs, about 1 cup
- 1 bunch purple scallions
- 2 avocados
- 1/2 cup shredded cheddar cheese
- 3 eggs
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- 1/3 cup olive oil
- 2 lemons, juiced (about 1/4-1/3 cup)
- 1/4 cup red wine vinegar
- 1/4 cup white miso paste
- 1/3 cup nutritional yeast
- 1 tablespoon dried oregano
- 2 garlic cloves, grated with a microplane
- 1/2 teaspoon salt
Directions
- Boil a large pot of water. Once it’s rapidly boiling, carefully lower the eggs in. Cook for 7 minutes, then remove the eggs and transfer to an ice bath to stop the cooking.
- While the eggs cool, prepare the rest of the salad. Chop the tomatoes into small, bite-size pieces (I remove the seeds), then do the same with the cucumbers and avocado. Slice the scallions into 1/4" pieces. Everything should be about the same size.
- Whisk together the dressing ingredients until emulsified.
- Peel the cooled eggs and cut them in half.
- For a pretty presentation, add the lettuce to a large bowl and toss with the vinaigrette. Arrange the tomatoes, corn, avocado, and cucumbers in rows, on top followed by the cheese and eggs. Enjoy!
