We all know that I love a big salad, and this is about as big as it gets. I drew inspiration from a classic Cobb, but reimagined with spring vegetables and substituting salmon for the usual chicken. Some things must remain the same though, like blue cheese and bacon — those aren’t going anywhere.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 10 ounces spring mix salad greens
- Kosher salt and freshly ground black pepper
- 8 ounces cooked salmon, flaked
- 1/2 cup 1-inch pieces of asparagus, blanched
- 1 avocado, diced
- 1/2 cup cooked peas
- 1/2 cup cooked cubed beets
- 1 carrot, cut into ribbons
- 3 large hard-boiled eggs, chopped
- 1/4 cup thinly sliced radishes
- 4 slices cooked bacon, crumbled
- 1/2 cup blue cheese
- 1 clove garlic, coarsely chopped
- 2 oil-packed anchovy fillets
- 1/2 cup fresh basil leaves
- 1/2 cup spinach leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons chopped fresh tarragon
- 4 scallions, coarsely chopped
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan, plus more for garnish
- 1/4 cup white wine vinegar
- 1/4 cup avocado oil
- Kosher salt and freshly ground black pepper
Instructions
- For the salad: Place the salad greens in a large salad bowl. Season with salt and pepper. Cover with rows of salmon, asparagus, avocado, peas, beets, carrots, eggs, radishes, bacon and blue cheese.
- For the dressing: In a food processor, pulse the garlic and anchovies until finely chopped. Add the basil, spinach, parsley, tarragon and scallions, and pulse a couple of times. Add the mayonnaise, lemon juice, Parmesan and vinegar. Process until smooth. With the motor running, add the oil. Season to taste with salt and pepper. Drizzle over the salad.
- Ease of preparation: easy
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 786 |
| Total Fat | 66 g |
| Saturated Fat | 15 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 212 mg |
| Sodium | 960 mg |
| Serving Size | 1 of 4 servings |
| Calories | 786 |
| Total Fat | 66 g |
| Saturated Fat | 15 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 212 mg |
| Sodium | 960 mg |
Reviews
A great salad but way too much vinegar/acid in the dressing. Back off the vinegar
Yes you can sub paste for whole anchovies. It doesn’t really affect the taste. Just start with less (like half) and add as needed.
Can u use anchovies paste instead of anchovies. Would there be a big difference