Wednesday, March 23, 2011

On The First Day of Salads...

Myself and eight other bloggers are undertaking the Salad as a Meal cookbook challenge to make three recipes a week for a month, then blog about them. On the days when I am not blogging about making a meal, I will post recipes from the cookbook.  Ten in total. I challenge you to make one and post comments to my blog or FB page. These are just a small sampling of the more than 100 recipes developed by Patricia Wells at her home in Provence.  Enjoy! 

My fellow blogger, Hillary Davis made a beautiful interpretation of Patricia's salad. Who says Cobb Salads are boring? Check out Hillary's NOT boring Cobb. Our Diabetic Foodie also mustered up her own version of the cobb salad recipe in a very aesthetic way. Read what Shelby wrote.

My (Patricia's) Cobb Salad: Iceberg, Tomato, Avocado, Bacon & Blue Cheese 

Photo: Hillary Davis. All rights reserved.

Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
Yogurt and Lemon Dressing (page 331)
Coarse, freshly ground black pepper

1.In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

WINE SUGGESTION: This is a special salad, one that seems to hit the spot with all my guests, so let’s open a nice, special bottle of smoky-style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed.

Click here to purchase: 

Salad as a Meal: Healthy Main-Dish Salads for Every Season [Hardcover]

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