Smoked Salmon Cobb Salad

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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
  1. 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.
  2. Cook the bacon until crisp, drain on paper towels and reserve.
  3. Wash, spin dry and chop the lettuce.
  4. Assemble the salad by dividing the lettuce between two large plates.
  5. Chop the hard boiled eggs and bacon and add to the lettuce.
  6. Flake the salmon with a fork, remove any bones and add to the salads.
  7. Wash and chop the tomato. Add to the salads.
  8. Peel and dice the ripe avocado, discarding the pit. Add the avocado to the salads.
  9. Top with the reserved buttermilk dressing and serve immediately.
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Parisian Salad

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This recipe is based on a wonderful salad I had at a cafe in the Marais neighborhood in Paris. It is chock full of seasonal, local vegetables as well as tasty bits of prosciutto and a lightly fried egg. The egg and ham with the asparagus is really going to rock your taste buds! Delicious! And a complete meal. We are on day 5 of our Salad-a-Day challenge and having fun making up new salad recipes!

Parisian Salad (serves 2)

  • 1 head organic fresh lettuce (romaine, red leaf, green leaf), washed and dried
  • 1/2 cup of micro greens
  • 1 organic garden radish, washed, trimmed and thinly sliced
  • 1 organic carrot, washed, peeled and diced
  • 1 organic tomato, washed and chopped
  • 1/2 organic cucumber, peeled and sliced
  • 1/2 pound fresh asparagus, washed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 4 thin slices prosciutto
  • 2 farm eggs
  • Grated Parmesan reggiano cheese
  • Salad dressing of your choice.
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment or foil.
  2. Trim asparagus and toss with olive oil. Spread on baking sheet and sprinkle with salt. Roast asparagus in oven for 15 minutes or until browned ( this will depend on how thick the stalks are).
  3. While asparagus is roasting, arrange greens on a salad plate or nice bowl. Make a well in the center and put tomatoes in the well.
  4. Arrange the remaining vegetables on the greens.
  5. Arrange two slices of prosciutto on each salad plate.
  6. When asparagus is done, remove pan from oven and add 1/2 of asparagus to each salad plate.
  7. In a saute pan, fry the 2 eggs, but leave the yolks a little soft. Add one egg to each salad plate.
  8. Serve immediately with your choice of vinaigrette dressing and a sprinkle of cheese.
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