Monday, April 25, 2011

Cobb Salad with Honey Dijon Vinaigrette

Today I will share with you a one act play.

Dinner One Night
By: Erin

Erin is in the kitchen, peering into the fridge. She closes the fridge. 
Enter: The Husband.

Erin: [Turning to The Husband.] Wanna have Cobb salad for dinner?
The Husband: [Scowl. Squint eyes in a dubious manner.]
Erin: It has bacon and hard-boiled eggs in it.
The Husband: Ok.

End scene.

Do you have leftover Easter eggs? If so, you can re-enact this play at your house tonight. Let me know how it goes.

Cobb Salad
Serves: 4

1 large head Romaine lettuce, cut into bite-sized pieces
2 tomatoes, chopped
4 hard-boiled eggs, sliced
6 slices bacon, crumbled
1/2 cup blue cheese, crumbled (or shredded cheddar for the non-blue cheese eaters)
2 cooked chicken breasts, thinly sliced
1/3 cup honey Dijon vinaigrette (recipe below)
Pepper, to taste

Arrange lettuce on individual plates or a large platter for serving. Neatly arrange tomatoes, eggs, bacon, blue cheese, and chicken on top of lettuce. Drizzle vinaigrette over top. Sprinkle with freshly ground pepper.

Honey Dijon Vinaigrette
Adapted from The America's Test Kitchen Healthy Family Cookbook
Makes 1 cup

1/3 cup extra virgin olive oil
1/4 cup water
3 tablespoons cider vinegar
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 garlic clove, minced
3 tablespoons honey
Salt and pepper, to taste

Whisk together all ingredients in a small bowl. Alternatively, combine ingredients in a jar with a tight-fitting lid and shake until well-blended.

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