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The EatingWell Cobb Salad
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
1/2 pound shredded cooked chicken breast (1 large breast half) (see Tip)
2 eggs, hard-boiled, peeled and chopped (see Tip)
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup crumbled blue cheese (optional)
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
TipsTo poach chicken breast:Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Classic Caesar Salad
Dressing:
1 clove garlic, smashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
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Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette Dressing:
1 cup port
3 tablespoons
red wine vinegar 1 shallot, finely minced
Salt and freshly ground black pepper
3/4 cup
extra-virgin olive oil Salad:
8 cups loosely packed young frisee (curly endive), torn into bite-size pieces
1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried
1 crisp red pear, halved, cored, and very thinly sliced crosswise
2-ounce chunk blue cheese, frozen
1 cup candied walnuts, or other candied nuts
Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.
In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately.
Asian Chicken Salad
4 cooked skinless boneless chicken breasts, diced
1 1/4 cups bean sprouts
1 1/2 cups snow peas
1/4 cup chopped scallions
1/4 cup vegetable oil
5 teaspoons soy sauce
1 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1/4 cup diced celery
1 (8-ounce) can sliced water chestnuts, drained
Combine the chicken, bean sprouts, snow peas, and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled.
Lobster Cobb Salad
3 stalks celery, cut into 2-inch pieces
1 medium onion, quartered
8 sprigs thyme
1/4 cup white wine vinegar
Freshly ground black pepper
2 (1 1/2-pound) lobsters
1/2 pound bacon, chopped
6 hard-boiled eggs, chilled
1/2 pound haricots verts, end trimmed and cut into 1/4-inch pieces
2 ripe avocados
2 hearts romaine, trimmed, cut into 1/2-inch slices
1/2 pound yellow and red
grape tomatoes, halved
4 ounces Roquefort, crumbled
Salt
Cobb Salad Dressing, recipe follows
Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobsters from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Reserve.
Cook the bacon until crisp. Drain on a paper towel lined plate and set aside.
Separate the egg whites from the yolks. Pass each separately through a medium strainer or food mill. Reserve.
Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute. Drain and shock in ice water. Drain well and set aside.
Peel avocados, discard seeds, and cut into 1/2-inch chunks. Place in a bowl and cover with plastic wrap. Reserve.
In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Divide into 4 serving plates. Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side.
Cobb Salad Dressing:
1 shallot, finely chopped
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1/3 cup walnut oil
1/2 cup vegetable oil
Salt and freshly ground black pepper
Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until it is incorporated into the dressing. Season, to taste, with salt and pepper
Iceberg Salad with Shrimp
1 head iceberg lettuce
1/2 cup prepared cocktail sauce
Few drops hot sauce
1 lemon, juiced plus 2 teaspoons zest
1/4 cup mayonnaise, eyeball it
1 cup (300 count) small shrimp
Salt and pepper
2 to 3 tablespoons chopped chives
Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.
Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.
Dang Cold Asian Noodle Salad
1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.
Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad
2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
Salt
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18 gaufrette potatoes, recipe follows
3 ounces paddlefish roe (optional)
Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
Sesame Seaweed Salad:
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
Gaufrette Potatoes:
2 large baking potatoes, like russets
2 tablespoons clarified butter
Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.
Italian Chopped Salad
4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped
Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend.
Corn, Avocado, and Tomato Salad 2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.
Wonderful Waldorf Salad
2 Ginger Gold apples (Fuji will substitute)
1 Red Delicious apple
3 tablespoons cider vinegar
1 cup prepared mayonnaise
1 pinch kosher salt
Cracked black pepper
3/4 cup toasted walnuts, crushed
1 cup golden raisins
2 teaspoons curry powder
2 stalks celery, thin bias cut
1/3 cup fresh mint, chiffonade
1/2 red onion, julienned
1 head romaine lettuce, heart only
Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, and mint. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.
Beet & Goat Cheese Arugula Salad
1/4 cup balsamic vinegar
3 tbls shallots, thinly sliced
1 tbls honey
1/3 cup extra virgin olive oil
salt & pepper to taste
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dired cherries
1/2 avocado, peeled, pitted & cubed
3 ounces soft fresh goat cheese, coarsely crumbled
Line a baking sheet with foil- preheat the oever to 450. Whisk the vinegar, shallots, and honey in a bowl. Gradually whisk in the oil. Season with salt and pepper to taste. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occassionally, about 12 minutes. Set aside to cool.
Toss arugula, walnuts and cranberries in a large bowl with enough dressing to coat. Season with salt and pepper to taste. Mound the salad atop 4 plates, arrange beets around the salad, sprinkle with the avacado and goat cheese.
Blue Cheese Cole Slaw
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.