Farmgal's Cobb Salad and Homemade Dressing
Sometimes a farmgal needs a salad...I mean a REAL salad...with bacon and eggs, tons of veggies and some really good homemade dressing. Nothing gets me full, and still feeling healthy, like a cobb salad with everything under the sun. Mine is pretty simple, but delightful at the same time. It’s a full meal, no need to add on any extra cooking to the task of chopping all of the glorious and brightly colored veggies that top this salad.
I found a wonderful recipe in the April issue of “Martha” for Buttermilk-Pecorino salad dressing. (It’s on page 88 if you have the issue...along with several other tempting dressing recipes.) I love making my own dressing because I know what is in it. The only thing about making your own is it doesn’t last as long (no preservatives - BINGO - just what I want), so you have to eat it quickly. This recipe makes a cup of dressing, which we easily go through in a week. We eat salad like some people eat burgers and fries!!! (Ha...my kids don’t even know what a burger is, or a chicken nugget for that matter...yeah, we are odd!!!)
Give this a try, you are sure to love it. Omit the prosciutto and you have a perfect and filling dinner for Meatless Monday, if that’s your thing! Change the ingredients to suit your tastes. This is simple, easily modified and a great healthy, go-to recipe!
Farmgal’s Cobb Salad
From Four Happy Hansens
makes 2 large salads
4 cups lettuce, washed and roughly chopped
4 plum tomatoes, diced
1/2 hothouse cucumber, diced
1 red or yellow pepper diced
4 slices prosciutto
2 hard boiled eggs, chopped
blue cheese crumbles
In a skillet on medium heat, quickly fry the prosciutto to crisp, about 5 minutes. Set aside to cool, and then roughly chop.
Pile the lettuce on two plates. Start placing toppings in “lines” on the bed of lettuce. I started in the middle and worked my way out. I started with yellow peppers and then went to the right with cucumbers, blue cheese, and prosciutto. Then went to the left with tomatoes and egg. Top the whole salad with sprouts and try not to drool on yourself!
Top with dressing (recipe follows) and serve.
From Martha Stewart’s Living, April 2011
makes 1 cup
3/4 cup low-fat buttermilk
3/4 cup finely grated Pecorino Romano cheese
2 tbsp plain yogurt
1 tbsp extra virgin olive oil
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
I love being a farmgal !!!