I absolutely love salads for lunch! If you choose one that has fresh ingredients, lots of vegetables and a delicious dressing- it’s the perfect dish that won’t weigh you down, or make you sleepy in the afternoon. Fortunately, this week’s Food Matters Project recipe was a salad I can add to our meal rotation!
When I saw that Sara, of Pidge’s Pantry, chose Mark Bittman’s recipe for the Mediterranean Cobb Salad, I was excited to see what changes he made to the salad to pack it with flavor and nutrients. I’ve never been too happy after ordering a cobb salad at a restaurant- it’s usually served with iceberg lettuce, tomato, bacon, egg, and blue cheese. Not the healthiest of ingredients, and definitely not a refreshing salad.
I made additional changes to Bittman’s recipe. I wanted the salad to have a bit more nutrients and vegetables, so I mixed the romaine with spinach. I also had some red bell peppers, cucumbers and green onions which I added to the salad. For those who are not fans of anchovies, I can sense your apprehension- I had that once myself. But if you’ve had a good dressing with anchovies in it, then you just might be a convert. This dressing fit perfectly with the salad, providing that tangy, salty flavor that it needed. But if you’re not that adventurous just yet, then double the capers, and skip the anchovies. You’ll make this salad again- so there is plenty of time to try new ingredients down the road.
Check out Sara’s version of the Mediterranean Cobb Salad, and all other Food Matters Project participants variations here.
With spring here, and summer just around the corner, here are some additional salads we’ve shared and eaten in the past: Greek Panzanella Salad, Lentil & Summer Vegetable Salad, Penn Quarter Farmer’s Market Salad, Spicy Asian Salad with Sunflower Seeds, Arugula Salad with Eggs & Mushrooms, and Asparagus, Tuna & Bean Salad.
Spinach Cobb Salad with a Caper-Anchovy Vinaigrette
I’m not providing specific amount of the ingredients since this can be tailored to how many people you plan on feeding, or if you want more of certain ingredients. The dressing produces about a 1/2 cup of liquid- enough for at least 4 servings. If you don’t want to use anchovies in the dressing, just double the amount of capers.
Adapted from: Food Matters Cookbook (pg 149)
romaine lettuce, chopped
red bell pepper, chopped
hard-boiled egg, chopped/crumbled
green onion, finely chopped
1/3 cup olive oil
2 tbsp red wine vinegar
3 anchovy fillets, with a bit of their oil
1 tbsp capers
2 tbsp parsley
pinch of pepper
To make the vinaigrette combine the oil, vinegar, anchovies, capers, parsley and pepper into a food processor. Blend together until a creamy emulsion forms, within 30 seconds. Taste and add more vinegar or pepper if necessary.
Mix the spinach and romaine lettuce together on a large plate. Then spoon the ingredients on top (the order doesn’t matter): tomatoes, red bell peppers, cucumbers, egg, chickpeas and green onions. Then drizzle the vinaigrette on top, right before serving.