It is still, literally, freezing outside. Regardless of the bitter cold, I am craving spring salads like crazy because it is March–usually springtime here in North Carolina. Not this year, though. We don’t have the feet and feet of snow that the northern and midwestern states have, but we do have a stubborn, persistent cold that will not yield to spring. So despite the cold temperatures, we’ve been making salads using local hothouse greens, tomatoes and even strawberries! We are pushing it, I realize, but I just have to get my fresh salads back into our menu rotation.
This salad is springy in its ingredients list, but pretty satisfying as a meal. Try to buy hot smoked salmon if you can manage to fit it into your budget. It is meatier and somehow more filling that the cold smoked, think sliced salmon. Either are good though! This recipe originally came from Martha Stewart. I changed it up just a little bit, adding more salmon and decreasing the onion. The original recipe had way too much shallot in the dressing–it was like a disgusting onion fest. The version below reflects a more delicate version of the dressing.
If you are craving spring and spring foods, jack up the thermostat for a couple of hours, make this salad and pretend it’s spring!
Smoked Salmon Cobb Salad (serves 2 as an entree salad)
- 3/4 cup fresh buttermilk
- 1/2 cup organic mayonnaise
- 2 tablespoons minced shallot
- 4 sprigs fresh dill
- Juice from 1/2 lemon
- Salt and pepper to taste
- 1 large head organic butter lettuce
- 6 ounces smoked salmon
- 4 hard boiled eggs
- 2 strips smoked bacon
- 1 large tomato
- 1 ripe avocado
- Add the first 6 ingredients to a small bowl and using an immersion blender, blend for about 10 seconds. Taste for seasoning and correct. Cover the bowl and put it in the refrigerator until you are ready.
- Cook the bacon until crisp, drain on paper towels and reserve.
- Wash, spin dry and chop the lettuce.
- Assemble the salad by dividing the lettuce between two large plates.
- Chop the hard boiled eggs and bacon and add to the lettuce.
- Flake the salmon with a fork, remove any bones and add to the salads.
- Wash and chop the tomato. Add to the salads.
- Peel and dice the ripe avocado, discarding the pit. Add the avocado to the salads.
- Top with the reserved buttermilk dressing and serve immediately.