Rating: 💋 💋 💋 💋 😘
Hello and happy Wednesday! I have a new recipe this week, one that I was super excited to perfect and share with you.
I originally made a version of this salad in the summer of 2019, but as I have grown older and wiser, so has my approach to this recipe. In the time since, I thought of some improvements that I was eager to try out. On a lovely Sunday, as summer weather shone down on New York gloriously, I raced home from brunch service, excited to cook! I mean, I was telling all my coworkers my big plans for the salad I planned to make when I clocked out. That excited.
Once I got in the door, I took out the ingredients, poured myself a glass of spiked seltzer and got to work. I was twirling around my kitchen, feeling so happy in my grown-up world.
Please admire this beautiful loaf of bread I stopped to get on my way home. This sourdough from Whole Foods not only looked stunning, it tasted amazing and deserves all of the praise.
Strawberry Cobb Salad Serves: 4 Prep: 10 Total: 25
Ingredients:
For the Green Goddess Dressing
1 c. ranch dressing
1/2 bunch flat-leaf parsley
3 tbsp. thinly sliced chives
8 large basil leaves
For the Salad
2 tbsp. extra-virgin olive oil
2 6-oz. boneless skinless thin chicken breasts
kosher salt
Freshly ground black pepper
9 oz bag of romaine
12 strawberries, (or 1 full carton), hulled and thinly sliced
1 avocado, pitted, peeled and thinly sliced
1/8 red onion thinly sliced
4 oz. crumbled goat cheese
2 oz. thinly sliced prosciutto
1 hard-boiled egg, sliced
DIRECTIONS
1. To make the dressing, simply place all the ingredients in a blender and whip it until smooth. Set aside.
2. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, about 5 minutes per side, flipping once. Once cooked through, transfer chicken to a cutting board and let cool 7 to 10 minutes before slicing.
3. While the chicken cools, pour half the dressing into the bottom of a large mixing bowl. Add the romaine, strawberries, avocado, onion, cheese, prosciutto and egg, then pour the remaining dressing on top. After slicing the chicken, add it into the bowl and toss the salad thoroughly for an even coat of dressing.
4. Serve salad with an extra crackling of pepper on each plate. Enjoy!
Look at these beautiful strawberries! Has summer ever been more gorgeous? The answer is no! We asked for hot girl summer and these strawberries rose to the occasion. This post is a pretty good indication of how my cooking process went. I was like omg the bread is so pretty, the berries are so pretty, the dressing is so pretty - I am blown away by these adorable fruits and vegetables! Lol
Speaking of the dressing, maybe it is because my mom raised me amongst goddess culture but, when I hear the word 'goddess', I immediately know I am about to feel like a six figure paycheck. This green goddess dressing makes the salad. The dressing was also one of the improvements I made to the recipe. I did not have a blender the first time I made it so I had to use store-bought whatever. And that was fine. But this herbaceous mix was so much better. I would make it all the time just to have on hand for any salad.
I confess, I did get distracted though. Right before I was about to start the chicken, I got a call from a director I have been working with, so that made for a half hour cooking timeout. Luckily, it was a salad and nothing was on the fire yet. It was exciting to get to talk to him and discuss details and schedules for our upcoming project. I did not realize how long we were on the phone, but at one point my stomach was like "yo, love me." So I hopped off the call and hopped back into the kitchen, excited to get back to my masterpiece. Fortunately, this wandering of attention did not affect the final product.
It was a snap searing the chicken and assembling this colorful, protein-packed bowl. Look at how prettily the strawberries and red onion play together! Wife me up!
I was so proud of how this turned out and it tasted delicious.
Here are three slightly different angles of my love.
Key points: the sharp blue cheese and red onion interplayed so well with the sweet strawberries and avocado and I was obsessed. I also loved how the ribbons of salty prosciutto twirled around the crunchy romaine, and the soft egg and olive oil-coated chicken completed the meal deliciously. I had a great time mopping up the delightfully herby dressing with the thick bread. I might go for a baguette next time for a slightly different taste, but I was very pleased.
Packed with protein and flavor, low on salt - this one was a winner! It is perfect for a picnic lunch or dinner with friends, and would be great with a chilled glass of white or rosé. I looked forward to leftovers for the rest of the week.
I cannot believe it is already August! It is bizarre how fast this summer flew by, like we were on warp-speed or something. It is not over yet, so let's make the most of the weeks we have left! I am already thinking up some new adventures to keep myself entertained. More to come :)
XX,
MK
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