This very tasty salad was chosen by our Food Matters Project host Sara of Pidge's Pantry. Mark Bittman put a healthy twist on the traditional Cobb salad and tops it with a caper-anchovy-parsley dressing that puts this salad in my top 10 best salads ever.
I followed Mark's recipe but added olives, boiled potatoes, avocado, and some shaved fennel. The dressing is made by putting oil, vinegar, parsley and capers in the blender for only 30 seconds. So easy, so good, and perfect for subbing your favorite ingredients.
MEDITERRANEAN COBB SALAD
1/3 cup olive oil
2 TBSP. wine vinegar
2-3 anchovy fillets, with a bit of their oil (or use more capers)
1 TBSP. capers, with a bit of their brine
2 TBSP. chopped fresh parsley
8 cups chopped romaine lettuce
1 cup cooked or canned chickpeas or white beans
2 ripe tomatoes, chopped
1 small red onion, halved and thinly sliced
3 hard boiled eggs, chopped
1 avocado, cubed
Combine the oil, vinegar, anchovies, capers, parsley, and black pepper in a blender and blend to a creamy emulsion, about 30 seconds. Taste and add more vinegar or pepper is desired.
Put the romaine in the center of a large platter and mound the ingredients around. Just before serving, drizzle the top with the vinaigrette, toss at the table and serve.
Recipe adapted from Mark Bittman