Saturday, February 23, 2013

Asian Cobb Salad

This is one of my favorite salads. From memory, I think it is named after the chef that first made it. It makes such a beautiful presentation and can be an entire meal.  It is also another way to use up left over chicken.  Serve it with a nice artisan bread and you are ready to go.   

Salad Dressing

2 tablespoon orange juice
1 tablespoon cider vinegar
1 tablespoon honey
1 tablespoon water
1 tsp. soy sauce
1 tsp sesame oil
1 clove of garlic

Sesame seeds
Green onions or chives
Boiled eggs
Mandarin oranges
Bib lettuce
Salt and pepper to taste

Cover the bottom of a platter or bowl with chopped lettuce leaves. 

Prep by slicing your onions, chicken, eggs, avocado and carrots (Julian the carrots).

Arrange all of your chopped ingredients in rows down the lettuce.  Sprinkle with sesame seeds and/or chopped chives.

Just before serving, pour the dressing over the salad.

Have a salt and pepper shaker available for your table.

Variation – You can add a row of ham and cheese like the original salad and change the salad dressing to your favorite dressing.  You can add a row of chopped bacon.  You could add a row of cucumbers or celery.  What’s in your veggie drawer?  The nice thing about a Cobb salad is you can use what your have. 

Have a great day and be happy.  May God bless you and yours.  

No comments:

Post a Comment