Hoping to continue the healthful eating trend, Mrs. E. and I opted to make a salad for luncheon. We have a lot of vegetables and things that we hauled down from Richmond that I hope to eat before it’s time to pack up. Enter the Cobb salad…. Yeah, not exactly watercress and shredded carrots. But it is vacation, after all. Looks like another run this morning, especially after last night’s wine tasting dinner at Eliabeth’s Cafe and Winery (we also own two of Chef Price’s paintings bought last year before dinner, thank you.)
The Easy and Elegant Life No-Leftovers! Cobb Salad
2 hearts of Romaine, chopped
2 green onions, chopped
2 hard cooked eggs (boil for 6 minutes, cool in cold water, then peel and quarter)
Slices of jamon serrano, smoked turkey breast, smoked ham
1 tomato, quartered and salted
1/4 cucumber, sliced
2 triangles of Blue Brie by Saga (a weird and delicious blue cheese brie hybrid), “crumbled”
1 avocado, peeled, chopped
1/2 dozen sliced Crimini mushrooms
Healthy dose of Olive Oil
add (about 1/3 of the amount that you have of Olive Oil) Red Wine Vinegar
1 fork full of Dijon mustard
Salt and pepper
Dash of sugar or packet of sweetner
Arrange decoratively on a plate, dress, enjoy and feel very smug about “dieting.”
4 thoughts on “Cobb (Salad) at the Plate”
So many people confuse a Cobb Salad with Ty Cobb – or so I’ve heard – but it was the invention of Bob Cobb, the owner of The Brown Derby Restaurant across from the late and lamented Ambassador Hotel in Los Angeles. (I just have to spread the word.
That looks yummy! A perfect summer evening dish.
Cobb salad is impossibly classic. And I order it whenever I can. Along with a gin fizz.
We are headed to OBX today; checked out Elizabeth’s website and it looks terrific! Thanks for the recommendation and sneak previews of our vacation…