October 30, 2018 Aanya 0Comment

I love salads and have one every night with my dinner. Sometimes I feel like a rabbit! No matter what is planned for my menu, I always have a salad along with my meal. Today I would like to share a recipe for a Cobb Salad. This particular salad can be had as a full meal on its own, and it is one of my favorite meals because it is both filling and healthy. Additionally, on our hot and humid days here in Sayulita, a fresh, cold salad is always a great option for lunch or dinner. With chicken, bacon, eggs, avocado, blue cheese, fresh organic salad greens, and a delicious homemade vinaigrette, who could ask for anything more? Furthermore, all of these ingredients are easily available here in our Sayulita tiendas.

INGREDIENTS:

*The amount of ingredients depends on how many people you would like to serve. The following list of ingredients would prepare one large serving or salad for one person.

-One grilled chicken breast, cut into slices; if you have a rotisserie chicken you can use pieces from it as well.

-A few strips of bacon, cooked until crispy. (*I prefer to lay my bacon strips on a rimmed sheet-pan and cook in my oven at 350 degrees until crispy.)

-2-3 medium-boiled to hard-boiled eggs. (*Add eggs to a pot with water, bring to a boil, and cook for 6 minutes if you want a medium-boiled egg with a runny yolk. Cook a few minutes longer for a hard-boiled egg with a solid yolk. Immediately remove eggs and put them into a bowl filled with water and ice. This stops the cooking process. Peel the egg shells under cold running water from the rounded side first. Cut in half to serve when assembling your salad.)

-One avocado, cut into slices or chunks.

-Blue cheese crumbles, or other preferred cheese

-A handful of cherry tomatoes

-Fresh, organic romaine lettuce, or mixed salad greens. (*The Friday Mercado which opens in early November has a few vendors selling wonderful greens.)

-Vinaigrette of your choice; I like this homemade cilantro vinaigrette:

-1 bunch cilantro with leaves and stems, roughly chopped

-2 cloves garlic

-1/2 jalapeño, chopped

-3 tablespoons olive oil

-3 tablespoons red wine vinegar

-kosher salt

*puree all ingredients in a blender

INSTRUCTIONS:

  1.   In a large serving bowl, layer salad greens first, and then top all remaining ingredients in attractive rows.
  2.   Add vinaigrette and enjoy!

I hope that you love this easy-to-make Cobb Salad as much as I do!

I will be available for catering in early November. If you have any questions or comments please contact me via my Sayulita Life page.

Through my years of experience as a chef and caterer, I have learned numerous kitchen tips that have helped me along the way. In my next column I will happily share some of these important tips with you.

 

 

*Written by: Karina Shecter