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Cobb Salad

April 29, 2020

Pasta bowl Nicholas Mosse Pottery handcrafted sponge ware Ireland

One of the ways I’m surviving during this pandemic is making food that provides a variety of uses, and one of my favourites is this salad. If you know about Cobb salad and are an old hand with it, look away now. (It was especially popular in the 90’s...) If you have never heard of it, you might just have a look. Cobb salad is a conceptual salad and here is the  concept:

 

Salad bowls Nicholas Mosse Pottery handcrafted spongeware Ireland

Gather any or all of the following vegetables, a chopping board and a good knife. Cut your chosen veggies into what used to be called ‘dice’, i.e., smallish cubes and all of the same size.

Good things to use:

carrot

celery

leeks

red peppers

cooked potatoes

avocado

hard boiled egg

cooked chicken

cherry tomatoes

cooked ham

crumbled bacon

nuts

small tin corn

crunchy lettuce

cheese

herbs

 

As you can see, there is quite a choice, and it’s up to you,--- but to me the most important ingredients are the lettuce, some sort of protein, celery, corn, leeks and peppers.

So there you have it: put all your little cubes into a bowl and pour your favourite dressing over it all and mix it all together. I must confess a weakness for mayonnaise here, so I glob a tablespoon or two onto it and mix to coat. I make it, serve it straight up on top of more lettuce. I also make it into sandwiches or toppings and it even keeps well in my fridge, which means I’ll have some tomorrow when I can add another ingredient to change it up a bit. Have fun! I urge you to try it if you’ve never had it before.

Susan Mosse





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