Viking's Cobb with A Twist
I learned this recipe while taking a Viking cooking class. It reminds me of a tradional Cobb salad, but not as much work & ingredients, and just as tasty. It has creamy avocados, crispy romaine, tangy ripe tomatoes and a nice touch of bacon to add to the satisfaction."I made this for a potluck football party, and it was an enormous success! I hate blue cheese, so I substituted Parmesan. Also topped the whole salad with a bunch of shredded red cabbage that was arranged in the shape of a big V for Vikings... SKOL VIKES!" - Happy2Fly
Yield: 4 Ready in 15 minutes
99 people trying soon
Verified by stevemur
|1 -- Dijon Vinaigrette --|
|3 tablespoonRed wine vinegar|
|1 tablespoonDijon mustard|
|1 Green onion; green tops only, thinly sliced|
|6 tablespoonExtra Virgin Olive Oil|
|salt and pepper; to taste|
|1 -- Salad --|
|1 Ripe avocado; peeled, finely diced|
|2 largeEggs; hard-boiled|
|1 headRomaine lettuce; crisped, chopped|
|2 ounceBleu cheese; crumbled|
|1 mediumRipe red tomato; seeded, finely diced|
|4 slicesBacon; cooked, crumbled|
Viking's Cobb with A Twist Preparation
To make your dijon vinaigrette, add vinegar, mustard, honey and green onion into a small mixing bowl and whisk until throroughly combined. Add the oil in a slow steady stream, whisking constantly until vinaigrette has emulsified and is creamy. Taste and adjust for seasoning with salt and pepper, if desired. Set aside while preparing salad.
To prepare the salad, toss the avocado with some of the dressing to keep the color nice and vibrant. Cover it with plastic wrap and set aside while preparing other ingredients. Take both eggs and separate egg whites from egg yolks and chop separately. Once all ingredients are in separate piles on your chppping board, start layering salad ingredients. In a medium sized bowl, add romaine and toss with a small amount of dressing just to lightly coat. Make 6 columns of ingredients across the top of the lettuce. Starting at the left side of salad, make one column of avocados, then bleu cheese, egg yolks, tomatoes, egg white and then bacon.
When I serve this salad into bowls, I always make sure to also use my tongs and grab from the left to the right, so that each salad bowl gets a little bit of each ingredient. Serve immediately and serve with additional vinaigrette on the side.
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