I have been asked quite frequently if I prepare vegetarian dishes. The first dish that came to mind is one of my favorite, which rarely I make at home, is the Cobb salad. So here is what I came up to make it completely vegetarian.
The vinaigrette is something that I created. There are many shallot vinaigrette recipes out there, but I wanted something that was smooth and creamy with my salad. Of course you can play with the powerfulness of the shallot by following the recipe or by softening the pungent flavor of the shallot by adding more olive oil.
The great plus, you will have almost a cup of it and it stores well in an airtight container in your refrigerator. Love the convenience of it all.
Vegetarian cobb salad
Butter lettuce, washed and pulled apart into bite size pieces
Cherry tomatoes, halved
½ avocado per person, sliced
Hardboiled egg, 1 per person
Bleu Cheese, crumbled
French baguette, sliced and slightly toasted
In a large salad bowl, place the tomatoes and the butter lettuce. Add 1 to 2 tablespoons of shallot vinaigrette and mix gently well.
Place the salad on a serving plate and add the hardboiled egg, avocado slices and the crumble blue cheese. Add a touch of the vinaigrette in top of the egg.
Spread some of the blue cheese on the toasted French baguette and serve alongside.
1 small to medium side shallot
1 tablespoon Dijon Mustard
2 tablespoons white balsamic vinegar (rice vinegar will be fine too)
½ cup olive oil
Salt and Pepper
Place all the ingredients in a blender and puree until all the shallot is gone. Taste and adjust the seasoning. If too thick or too pungent (shallot can be quite strong) add more oil to reach the wanted consistency and flavor.
This will make up to a cup of shallot vinaigrette. Can be stored in the refrigerator in an airtight container.