Lunch: Salmon Cobb Salad
The photo shows 2 servings on an 11 x 7 1/2 board.
I can’t let summer pass without making a Cobb salad. The Cobb originated at the Brown Derby restaurant in Hollywood, and was beloved by dozens of swanky 40’s celebrities. It is traditionally made with tons of greasy bacon, lashes of full-fat cheese and a heavy dressing, and hence can be a minefield of unwanted fats. Not to worry. Here I reduced the fats by using light blue cheese, turkey bacon and a healthier dressing — if you’d like to go further, substitute egg whites for the whole egg. The original Cobb calls for turkey, but salmon adds great flavor and healthy fats. Also, I added a pretty cool twist with the shallots — sometimes they are added to the dressing raw, but instead I roasted them alongside the salmon. The caramelized shallots are then used to top the salad and add visual impact and depth of flavor.
More on the subject of fats: The Joslin Diabetes Center reports that even though fat has little immediate effect on blood glucose levels, it should be monitored closely. Here’s why:
- -fatty meals can slow down digestion and make it harder for insulin to work
- -some fats can raise cholesterol levels and increase your risk for a heart attack
- -fats are high in calories and contribute to weight gain
Brands of lighter blue cheese are everywhere. Laughing Cow brand has light blue cheese in nice pre-wrapped triangles. Arrange the ingredients just so and make it look nice: visual impact is sometimes as important and taste. With that said, here is my version of Cobb salad: the photo shows 2 servings on a 15 inch by 7 1/2 board. One last thing to make it look extra beautiful: when you peel and slice avocado, put the slices in a bowl of cold water. It won’t turn brown for awhile. When you’re ready to use the avocado, just pat it dry lightly. Voila, no browning!