Monday, November 8, 2010
Winter Cobb Salad:Recipe
Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course, plenty of bacon. Michael Symon loves bacon, it features prominently in many of his recipes.
The next best thing to eating Michael Symon's food, is seeing him cook, so you can replicate his recipes at home. Right now you can see a number of videos with Michael Symon at EatWisconsinCheese.com, where he demonstrates some very interesting techniques. For example, he makes gnocchi that is cooked in a pan, with no need to parboil.
I'm always looking for more salad recipes and I like his version with arugula, apples, radishes and Wisconsin blue cheese. Symon's salad is a side dish, but with just a couple more additions, it actually makes a great main dish. To the salad I added crunchy jicama, creamy avocado, toasted walnuts and in honor of Symon, smoky bacon. The result is a very substantial "Cobb" style entree salad, with rows of seasonal ingredients. I'm not going to lie to you, while not hard to make, this salad does take a fair amount of time to prepare, but it is absolutely worth it. Even the least enthusiastic salad eater will love it.
Winter Cobb Salad
Serves 4, as a main dish
1 shallot, minced, about a tablespoon
3 Tablespoons Champagne vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1 cup radish slices
1 Granny Smith apples, cored and diced
1 avocado, peeled, pitted and diced
1 cup jicama, peeled and diced
6 cups arugula
1 cup Black River blue cheese, crumbled (Buttermilk blue would be good too)
1 cup walnuts, chopped and toasted
6 slices bacon, cooked and crumbled
Place shallots and large pinch of kosher salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Taste for seasoning then put in a small pitcher or ramekin for serving.
Make a bed of arugula on a large serving platter. Place the radishes, apples, avocado, jicama, blue cheese, walnuts and bacon on top of the salad in rows. Serve with the dressing on the side. Alternatively you can create individual servings of the salad if you prefer.