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!
Course: main course salad, Salad
Servings: 4-6 servings
4handfuls of chopped romaine lettuce
1/2lbcooked salmonbroken into large flakes
6 -8slicescrisp baconcrumbled or broken
4boiled eggssliced in half
a few 1/8 inch thin slices of red onion
1/2cupcrumbled blue cheese
about 8-10 cherry tomatoesor strawberry tomatoes, cut in half
1avocadosliced (squeeze lemon juice over all the exposed areas to prevent browning)
vinaigrette (feel free to double the recipe for extra dressing)
4Tbspextra virgin olive oil
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.
https://theviewfromgreatisland.com/salmon-cobb-salad-recipe/ March 6, 2019