|My Vegetable Garden|
|Tomatoes, Cucumbers and Melons from the Farm|
|Lettuces, Peppers and Zucchini from the Farm|
|Edible Flowers from the Farm|
My friend Leslie who owns both the Cafe of Love and the Ladle of Love restaurants in Cappaqua (she ships from LoL) made the most amazing Cobb Salad using many of the ingredients from my garden. If you make the salad as the recipe calls for you will need an enormous bowl. You can of course divide the recipe so that you can serve it for four people.
Ingredients for Cobb Salad
courtesy of Leslie Lampert
Serves 14-18 people
2 Heads of Romaine Lettuce
2 bunches of Arugula
1 bunch of Russian Kale
5 cupfuls of Spring Lettuce Mix
3 cups of baby spinach
8 hard boiled eggs
2 large red onions
2 fennel bulbs
1 lb. of smoked maple bacon
4 large heirloom tomatoes (red,orange, pink purple)
6 ounces Danish blue cheese
4 cups homemade croutons from sourdough bread or any other rustic bread.
1 Egg Yolk
3 tbls. Honey Mustard
1/4 cup White Balsamic Vinegar
3/4 cup Olive oil
1 tbsp. bacon fat
Salt and Pepper
Pre-heat oven to 425 degrees. Put the bacon on a rack over a baking pan. Cook in the oven until crispy. Drain on paper towel.
Cut bread into cubes and cook in olive oil and butter until crispy. Drain on paper towel.
Wash and dry all the lettuces. For the kale remove the center rib (which is very tough). Tear all the lettuces into bit size pieces. Place in the bottom of the bowl.
Put cold eggs into a pan and cover with ice cold water. Turn the flame on under the pan and gently bring to a rolling boil. When the water is at a rolling boil cook for three minutes and then turn off the heat and cover the pan for 15 minutes. Do not open lid before that time. The reason that you do the eggs this way is that it prevents the yolk from oxidizing (getting that ring of green around the yolk) and keeps them bright yellow and makes it easier to shell. Plunge the eggs into cold water and shell. Cut in half and place ontop of lettuces.
Cut bacon into small pieces. Place on top of lettuces.
Peel the cucumbers. Cut in half lengthwise and spoon out all the seeds. Cut in half lenthwise again and then cut into thin slices. Place on top of lettuces.
Peel the onions and slice thinly. Place on salad. Do the same with the tomatoes, fennel and blue cheese.
Place the croutons piled high in the center of the salad. The finished salad should like the picture below.
Pour dressing over the salad right before serving. Mix thoroughly. This is great for a large party and I promise there will be nothing left over. Serve with a crisp Chardonnay or Pinot Grigio and hamburgers or steak from the grill.
Summer - I can almost taste it.
|Leslie's Cobb Salad with Ingredient's from "The Farm"|