AMAZING SALMON COBB SALAD RECIPE
SALMON COBB SALAD
Here's The detail recipe:
Salmon Cobb Salad ~ a twist on a classic main course salad that proves that salad can complete with tacos or pizza any night of the week!
Prep Time: 20 minutes
Category: salad, main course salad
Yield: serves 4-6
vinaigrette (feel free to double the recipe for extra dressing)
- 4 handfuls of chopped romaine lettuce
- 2 handful endive, chopped
- 2 handful watercress, trimmed
- 1/2 lb cooked salmon, broken into large flakes
- 6 -8 slices crisp bacon, crumbled or broken
- 4 boiled eggs, sliced in half
- a few 1/8 inch thin slices of red onion
- 1/2 cup crumbled blue cheese
- about 8-10 cherry tomatoes, or strawberry tomatoes, cut in half
- 1 avocado, sliced (squeeze lemon juice over all the exposed areas to prevent browning)
- 4 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
INSTRUCTIONS
Notes
- Make sure your greens are rinsed and dried. Add them to a large wide salad bowl.
- Add the salmon to the center of the bowl. Surround it with the crumbled bacon, eggs, sliced onions (separate the rings as you add them) cheese, tomatoes, and avocado.
- To make the dressing shake the ingredients together in a mason jar until they combine into a creamy emulsion. Taste and adjust in any way you like.
- Dress the salad at the table, tossing it optional. I like to leave it as is, and let people serve themselves.
If you'd like to cook your salmon for this salad: preheat your oven to 400F and line a baking sheet with foil or parchment. Lay out the salmon and brush lightly with oil and season with salt. Bake for about 20 minutes, or just until the fish flakes. I sometimes add a squeeze of lemon or top the fish with a couple of slices of lemon before baking.
Get the full recipe and instructions Next Instructions CLICK HERE =>> SALMON COBB SALAD
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