25 March 2013

Eats: cobb salad

As I write to you, dear reader, there is approximately eight inches of snow on the ground. EIGHT! I guess I should count myself lucky that Mr. P and I decided to cut our weekend trip short so we could spend Sunday holed up at home. I guess I should also feel lucky that the eight inches is not twelve.

Still. I feel a little silly that today I’m choosing to share... a salad recipe. Because when it’s snowing like this at the end of March, let’s be honest, all we really want is to keep firing up the crockpot.

BUT! I can’t. I just can’t. I am so dang tired of the heavy, wintry comfort foods that I’ve been eating for the last nearly-six months. They are no longer comforting. Instead I’m adopting the same mindset from my refusal to wear socks and deciding that if I make springy, summery foods, maybe it will finally WARM THE HECK UP.

So. Salad it is! This salad was inspired by a recipe spotted on the MyPlate Recipes board, specifically this shrimp cobb salad recipe right here. I took a little from their recipe, a little from the traditional cobb salad, and a little of my own take to make this version.

So here’s what I threw in there:

Carrot, hard-boiled egg, shredded chicken, avocado, and corn! Let’s take those one by one.

I used one big fat carrot for this salad, and I shredded it with my mandolin because sometimes I am fancy:

If you don’t have a mandolin, no worries! You can chop up a carrot with a knife and it will taste exactly the same.

The egg was one of several that I’d boiled a few nights earlier. And just to save you the trouble of googling how to do that (like I did), you cover the eggs in a saucepan with cold water, bring them to a boil over medium-high heat, and then turn the heat off and let them sit in the covered pot for about sixteen minutes. Easy! Bonus points for using not-entirely fresh eggs, as they should peel more easily.

The chicken was shredded from a rotisserie chicken because I’m obsessed with them. That’s about half a rotisserie chicken, which is plenty for a dinner salad.

It’s worth noting that Mr. P preferred another version of this salad I made with sautéed chicken breast, cut into strips. (Apparently he doesn’t like cold chicken on his salad. Noted, Mr. Pickypants.) So if you don’t have rotisserie chicken, there’s an option for you.

And finally, I diced up one avocado, and boiled one cup of frozen corn. Whew. I’m not going to lie, it’s a lot of prep work, but not much more than any other dinner I share here. Just avoid the mindset that salad-for-dinner should be super fast (which I had, the first time I made this), and you should be just fine.

Okay! The last two ingredients we need: washed and shredded romaine lettuce, and this stuff right here:

Yes. Ranch dressing. I am entirely sure that ranch dressing is not a traditional part of a cobb salad. But it was tasty, so... maybe it should be?

I tossed just two tablespoons in there, only enough to coat the lettuce:

Then I tossed in the carrot, egg, chicken, avocado, and corn:

And that’s it, dinner is served! A straightforward, veggie-packed dinner, and it didn’t even bust my calorie counter despite having ranch dressing! (Because I only used one serving’s worth of dressing for three servings of salad, the calories were cut by a third.) I thought it was tasty, and Mr. P liked it well enough, at least with sautéed chicken.

The only downside is that as I described it, it really makes three servings. As there’s only two of us, unfortunately, some went to waste. I even tried packing it for lunch just in case, but nope, by the morning it was wilty and gross. Next time, I’ll try reserving some of the ingredients and assemble a fresh salad the next day.

Despite the portion problems, I really enjoyed this salad and will definitely keep it on my summery foods list... whether or not it is actually summer. Hope you enjoy it too!


Tina said...

I use drained corn straight from the can w/o any heating - it's crispier... it can save you a few minutes and a pot. ;-)I'm wondering what the difference is between cobb and chefs salads...? But then I see no difference between ciabatta and focaccia other than the spelling and shape...

Janice said...

The key to saving salad for the next day is don't put dressing on the salad until you are actually going to eat it. When dining out, get dressing on the side. Then dip for tines into dressing and pick up a bite of salad. You can also pick up a bite of salad and then dip it into the dressing.
The second method runs the risk of salad falling off your fork into dressing. Yeah personal experience talkin' there!
That way you can save any non-consumed salad for next day's dining. Score!