I just saw this in the Globe and Mail online. Haven’t tried it yet, but it looked so cool, I wanted to share the recipe right away.
It’s been a while since I posted, and NOT because I haven’t been making and eating! OMG no! It’s because I have been cooking, baking and eating too much! In the past month I have made (and not necessarily in this order) baked doughnuts, hot cross buns, chocolate matzo toffee with ginger, various hot and cold noodle dishes, brioche burger buns, Chori Burgers, chicken liver mousse, chicken liver pâté, gluten free pizza crust, Mexican Lasagna, brined pork loin for “ham”, braised pork belly, and lemon meringue pie with the meringue as a crust and my lemon curd for filling. Along the way I learned how to make salsa queso, enchilada sauce (the non-tomato one), annatto oil, and longanisa sausage. Too many recipes to post here, but if you want any of them, let me know and I’ll send you a link.
Unfortunately my waistline reflects all of that! Plus, after a pretty atypical winter (for here) we have screamed through Spring into Summer! It is 100F on our back deck these days, and that’s OUT of the sun! So we are into the summer salads now, and the slaws. I love supper salads that have protein in them (mostly animal, I’m afraid!) and my fave would be the Cobb Salad. As you may know, the ingredients are lettuce, chicken, avocado, tomato, chopped egg, tomato, and a sprinkling of bacon bits. The dressing is usually blue cheese, but I’m not a fan of that, so I prefer to use Ranch.
There are lots of recipes out there, some with endive and watercress as well as lettuce, some with crumbled blue cheese in it and a vinaigrette dressing, some with cucumber………Mine is pretty much what you see above. For a main course salad for two people I would use two big handsfuls of chopped or torn lettuce, one large avocado, one tomato, one chicken breast – baked, poached, leftover barbecued, whatever you have, one large or two small hardboiled eggs, and 3 or 4 pieces of bacon fried crispy and crumbled. Chop, crumble, and arrange like the picture. Don’t forget to separate and chop the cooked yolks and eggwhites separately. It’s prettier that way! Top with your preferred dressing. So nice!