When it’s just too hot to turn the stove on, this salad is the perfect solution for the dog days of summer.
Excerpted from, Dinner Solved by Katie Workman (Workman Publishing). Copyright © 2015. Photographs by Workman Publishing Co., Inc.
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Cobb Salad with Creamy Pesto Dressing
Fork in the Road: A beautiful salad that allows everyone to pick and choose their favorite ingredients—and the vegetarian version makes sure no one is left out.
Even kids who don’t think they like salad will, hopefully, give this gorgeous salad tableau a shot. Cobb salads are most often served with the ingredients lined up in neat little rows, and then the diner tosses it all together, or not, as he or she desires. Try it with a creamy pesto-like dressing or a simple vinaigrette, or a drizzling of olive oil and vinegar is also just right.
6 cups slivered romaine lettuce (or a combination of iceberg and romaine, for more crunch)
8 slices bacon, cooked and roughly crumbled
3 hard-boiled eggs, peeled and cut into large dice
2 medium-size tomatoes, seeded and cut into large dice
1 1/2 cups cubed cooked chicken
1 avocado, peeled and sliced
1/2 cup diced red onion
1/2 cup crumbled blue cheese
Kosher or coarse salt and freshly ground black pepper, to taste
Creamy Pesto Dressing (recipe follows)
- Scatter the lettuce over a large serving platter.
- Make nice neat rows over the lettuce of the crumbled bacon, diced eggs, tomatoes, chicken, avocado, onion, and blue cheese. Season with salt and pepper. You can drizzle Creamy Pesto Dressing over the salad, or serve it on the side.
Creamy Pesto Dressing
Makes about 1 cup
I have also made this with half mint leaves and half basil, and it’s even brighter.
1/2 cup mayonnaise
1/4 cup buttermilk
1 cup fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 clove garlic, finely minced
Kosher or coarse salt and freshly ground black pepper, to taste
Blend together the mayonnaise, buttermilk, basil, Parmesan, garlic, and salt and pepper in a blender or food processor until everything is well combined. Transfer to a plastic container. Cover and refrigerate until ready to serve. It will last for up to 2 days in the refrigerator.
