7th
Green Gate-style Cobb Salad
This is not the most historically faithful rendition of the classic country club Cobb Salad, but why seek out chives and watercress at the H-E-B when you’ve got scallions and arugula from the C-S-A? We skipped the meat and added some generic Bacos. (How’s that for keeping it healthy and local? Yikes!)
Makes 2 dinner-sized salads
Ingredients:
- 8-10 leaves buttercrunch or tango lettuce (or a mixture)
- 2 large handfuls arugula
- 1 large or 2 small avocados
- 2-3 hard boiled eggs, sliced
- 1-2 tomatoes, chopped or sliced
- 2 scallions (white parts) chopped
- 3 slices crisp bacon, chopped (or Bacos! They’re vegetarian!) (optional)
- 2-3 cups diced cooked chicken (optional)
- Chunky Blue Cheese Vinaigrette (recipe below)
You can really arrange this salad any way you like, although it’s traditionally a composed salad. We placed the buttercrunch lettuce leaves on a plate, then piled the arugula in the center and made piles of the other vegetables (and chicken, if using) surrounding the arugula. Egg in the center, cheese vinaigrette over top. And wait! don’t forget the Bacos! Or, you know, artisanal bacon.
Chunky Blue Cheese Vinaigrette
- 2 tablespoons cider vinegar
- 2 tablespoons coarsely chopped fresh parsley
- 3 dashes Worcestershire sauce
- salt and pepper to taste
- 1/3 cup olive oil
- 2-3 tablespoons coarsely crumbled blue cheese
Whisk together all but the oil and cheese in a small bowl, then add oil in a slow, steady stream, whisking constantly, until smooth. Mix in the cheese.
Adapted from the Joy of Cooking.
