The home grown salad greens are, sadly, coming to an end in our garden. I cut some to take with me to visit Tamara & Carys in Guelph on Friday, and the stems were just beginning to ooze that gooey pasty white stuff that means the plant is about to bolt and the leaves about to taste really bitter. Regardless, I brought a bunch of greens with me and we enjoyed them in a salad with a frozen lasagna Friday night. Then filled our faces with wine, Rolo ice cream and more wine (ow my head). Rest assured Carys didn’t have any wine, but made up for that by scarfing back extra Rolo ice cream. Those pregnant ladies can eat! They can also clean and organize like a machine.
I’m lying. Blame the pregnant lady! She didn’t eat any more than Tamara and I did. We’re the ones who stuffed our faces and got loaded. Okay, it was only me. I ate two pieces of lasagna and two bowls of Rolo ice cream. So sue me. (Incidentally, Tamara should totally have her own blog, which I’ve told her on numerous occasions and which I will mention at every possible opportunity. Get a blog, Tamara!)
Anyway, in honour of the end of greens season (and also in order to participate in Jessica‘s call for “fresh” recipes), I present to you “Cobb(ish) Salad”. It’s based on the traditional Cobb Salad, but I don’t like those little mini-corns that you see in a Cobb Salad sometimes, so I don’t use them. Does anyone call those mini-corns anything except for “mini-corns”? I also just use whatever we have in the fridge, so it varies from time to time.
Cobb(ish) Salad
You’ll need:
- Whatever greens you have on hand. Currently we have a leaf lettuce, a red romaine-type lettuce and some spinach. Iceberg lettuce works fine.
- BACON. Everything is yummier with BACON. The fact that I acknowledge this is, I’m sure, one of the reasons Graham agreed to marry me. I cook it until it’s really crispy and then crumble it.
- Cheese. See point above re: yumminess. Shred up a bunch. If you’re vegetarian or vegan or whatever you can totally omit or substitute a non-dairy cheese, but then I don’t think it would actually be cheese.
- Cucumbers, diced.
- Tomato, diced.
- Grilled chicken breast, diced. Again, you can omit or substitute…something…if you’re a vegetarian.
- Avocado, ripe, diced. One of my favourite parts of this salad.
- Onion, sliced or diced. Red onion is my preference.
Place bed of lettuce or greens on your plates. Arrange remaining ingredients in rows across the bed of lettuce. Serve with whatever dressing you prefer. We prefer President’s Choice Blue Menu Blue Cheese dressing. This is a great dish for Graham and I because it has BACON, chicken, and cheese, but also lots of vegetables and healthier things. Everybody wins!
While I don’t have a photo of me actually eating this salad, here is what it will look like, roughly.
That looks EFFING GOOD. To h*ll with Michael. I’M eating that!
Thanks so much for posting it!!
Jessica