And that’s it. I worked from home today. So I served myself a helping of salad and covered it in dressing. Maybe I just really like dressing, but I used most of it just for my serving. I’m thinking that what you’re probably supposed to do is mix in the dressing so that it coats everything evenly. Oops.
One of my biggest issues is finding meals that are easy to take to work. More often than not, this means a salad. After doing some research online, I found health-bent.com, a paleo recipe blog that has a number of really great looking salads.
Unfortunately I didn’t have all of the ingredients. So I had to improvise a bit. And to tell you the truth, the next time I make this, I will probably make even more changes. To say this salad was rich would be an understatement. I guess I should have seen that coming considering it has avocado, egg, bacon and mayo.
Paleo Cobb Salad with Vinaigrette
Adapted from health-bent.com
1 romaine head, chopped (original recipe calls for 2, but that was way too much to fit in my bowl)
5 hard boiled eggs, chopped
2 avocado, chopped (original called for 1, but I love avocado)
6 slices of cooked bacon, crumbled
A few handfulls of grape tomatoes
(original recipe also has 3 green onions and 1/2 cucumber, but unfortunately I didn’t have any).
Ingredients for vinaigrette
1 T of Red Pepper flakes
2 T mayo
2 T olive oil
1/2 t garlic powder
2 T red wine vinegar
salt and pepper
(original recipe calls for 1 roasted red pepper. I have a pepper, but I couldn’t for the life of me figure out what they meant by adding an entire roasted red pepper to a vinaigrette. So I used red pepper flakes. Same thing? Not sure).
Placed 5 eggs in a pan and turned on the burner to high. Once it started to boil, turned the heat off and covered. I left the eggs on the same burner so that it was still warm. Instructions I found were to wait 17 minutes. I was busy in the other room and accidentally left it for 23 minutes, which did overcook them a bit but I didn’t mind. I’ve tried other methods of boiling eggs and have always undercooked them. I’d rather overcook than undercook.
Cooked 6 pieces of bacon in the pan. Used bacon from Trader Joe’s, which was OK although it looked a bit different from what I’m used to. Eh.
Chopped romaine and tomatoes. Placed them in my giant salad bowl.
Thought I should share a trick that I learned with avocado. To get the pit out, push your knife into it. You might need to hit it a little hard to get it in. Then using the knife, twist out the pit. It should come out cleanly. To take the pit off your knife, you can use a fork to push it off into the trash.
Second trick I learned was to cut the avocado first, then use a spoon to take it out of the skin. It makes it so much easier to cut.
Now for the vinaigrette. The original recipe said to put the ingredients in the blender. I honestly didn’t think this was necessary, especially since I didn’t want to have to clean my giant blender just for 2 T of mayo. So instead I mixed the roasted red pepper, mayo, olive oil, garlic powder, red wine vinegar and a little salt and pepper in a small mixing bowl. Then just mixed it with a spoon. I was right. No blender needed.
Place the avocado, chopped eggs a bacon into your salad bowl.
Now as I mentioned before, this salad was way too rich for me. Maybe that’s just what cobb salads are supposed to be like? But I’m starting to wonder if the mayo is really necessary. I am a fan of the red wine vinegar, and part of me is curious to see how the salad is just with the vinegar splashed on top.
- Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise
- My New Toy + Berry Smoothie