Fancy COBB Salad
Dying to try Martha Stewart's fancy Cobb salad with smoked salmon instead of roasted turkey. The key seems to be in what type of salmon you choose; I am thinking of using that sort of candy-smoked salmon that you can buy at seafood speciality stores....amazing combination of ingredients.
IngredientsServes 8
3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup minced shallots (from 2 shallots)
3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
8 ounces bacon (about 10 strips)
1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
3 large hard-cooked eggs, quartered lengthwise and halved crosswise
3 ounces smoked salmon, flaked with a fork into bite-size pieces
1 avocado, pitted, peeled, and cut into 1/2-inch dice
1/2 cup mayonnaise
1/4 cup minced shallots (from 2 shallots)
3 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
8 ounces bacon (about 10 strips)
1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
3 large hard-cooked eggs, quartered lengthwise and halved crosswise
3 ounces smoked salmon, flaked with a fork into bite-size pieces
1 avocado, pitted, peeled, and cut into 1/2-inch dice
Directions:
- Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined.
- Season with pepper.
- Cover, and refrigerate until cold, about 30 minutes.
- Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes.
- Drain on paper towels. When cool, crumble bacon into bite-size pieces.
- Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado.
- Drizzle with 1/2 of the dressing.
- Season with pepper, and serve with remaining dressing on the side.
Recipe info via Martha Stewart
Sarah Simms