Rides on Rainbows

“Those who take rides on rainbows and hear music from dusty violins know that love is a many splendored thing.”

– Unknown

IMG_4999As the days are getting sunnier, I am tempted to pack a picnic lunch and head outside but I’m afraid it’s not quite warm enough yet. I know it’s just a matter of time and I can’t wait. When the ingredients of a Cobb Salad are laid out in rows, I think the contrast in colors are so pleasing, almost like a rainbow. A rainbow, too pretty to eat.

I have made this American classic several times now since my friend, Sue, shared a picture with me last Fall. Thanks, Sue! Every time I make it for a crowd, I make extra so that we can enjoy some at home too. Pair with a light wine, a crusty baguette or German Flammkuchen (look out for this recipe soon!) and the meal is complete.

Cobb SaladCobb Salad

Serves 8 – 10

1 – 2 heads (about 6 cups) Romaine lettuce, coarsely chopped
1/2 head of iceberg lettuce, coarsely chopped
1 – 2 cups arugula (a.k.a. rocket or rucola)
5 hard boiled eggs, sliced or chopped
2 avocados, peeled, pitted and diced
2 cups tomatoes, diced or quartered
3 cups chicken, cooked and cut in cubes (I use 2 chicken breasts, sliced in half lengthwise to make 4, seasoned with salt & pepper, pan fried/grilled)
8 – 10 slices bacon, cooked until crisp and chopped coarsely
1/2 cup Blue Cheese, crumbled

Vinaigrette Dressing (or use your own favorite dressing)

6 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 small garlic cloves, minced
1/2 tsp sugar or honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Whisk vinaigrette ingredients together. Adjust seasonings to your liking and set aside.

DSC02878Here’s the rucola I use, but if you don’t have it by all means, it’s okay to leave it out. It’s still a delicious salad. I believe it’s called rocket or arugula in other parts of the world.

DSC02882Toss all the salad greens in a large bowl or serving platter.

DSC02884Slice eggs in both directions.

DSC02887Then begin to lay each ingredient in rows.

DSC02890Halve or quarter the cocktail tomatoes.

DSC02891Lay ingredients in rows.

DSC02897Crumble the cheese. Then place the rest of the ingredients in rows.

DSC02903Just before serving, drizzle the salad with the vinaigrette and toss gently. Or simply serve the dressing on the side.

Enjoy!

IMG_0721If you’re visiting or live in the Dallas, Texas area, The Chocolate Angel makes an awesome Cobb Salad. Look at the rainbow of delicious-ness! Make reservations for lunch and head over with your girlfriends to The Chocolate Angel Café and Tearoom. Or if you’re in a hurry, you can place an order by phone and take it To Go.

I know my family always asks for their velvet Chicken Tortilla Soup when it’s available and my boys especially love their Grilled Chicken and Hot Roast Beef Sandwiches. I tend to gravitate towards the Bradbury Chopped Salad, Veggie Delight or Tuna Salad Sandwich myself. However, it’s the ‘Some Like it Hot’ Sandwich, featured in the Southern Living’s Best of 2012, people rave about. If you can’t decide, there is always the option to get a duet or trio where you can choose from their list of goodies. Do know The High Street Location offers a Sunday Brunch Buffet and that’s all about options. In the words of Austin Powers, “oh groovy, baby!”

IMG_9845 - Version 3There’s something about the White Chocolate-Cranberry Scones, Strawberry-Pretzel Salad and Aunt Dot’s Fudge Pie that’s so welcoming and dreamy. If you do visit, please send the Chocolate Angels ~ Sherrie, Marcia and Melissa ~ a warm “hello” from me. Clearly, I’m missing their food but mainly their gracious southern hospitality. Sigh…

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3 thoughts on “Rides on Rainbows

  1. good morning, -9C and mostly sunny here in Toronto. so we’re not out of the woods yet, i hear that we’ll still be getting snow. Hopefully by the end of April we can start shedding heavy coats and we’ll start seeing smiles on ppls faces.

    yes, please try the Nicoise Salad soon, you can use your vinagrette dressing. I don’t buy bottled dressings anymore. homemade dressings are easy to make and good for you. I encourage you to use more coconut oil instead of other vegetable oil,

    btw, is it easy to get chia seeds there? am so glad you have this passion for preparing/making food. I guess that’s what happens when you become a foodie, you go home and replicate the dish.

    have a beautiful, mindful day.
    special hug to Karina and to you and Odd.

    xoArlene

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  2. Oh I have been tempted to try Nicoise Salad ever since I saw it in Bouchon’s cookbook many years ago. I have not tried it yet but it sounds rather easy now that you’ve explained it. Thank you for sharing and hopefully I will try that very soon!

    We are also still in the single digits and embrace the sun every chance I get. Thanks for the inspiration, all the hugs and much love to you too.
    xo V

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  3. Yummy, something about colourful ingredients that tempts the eyes and encourages the palate. such is the connection of the senses from the eyes, the nose and finally the taste, close your eyes and savour the goodness of each ingredient. I can visualize and taste each item.

    Another yummy salad one of Shirley Jane’s fave with great colour presentation is the Nicoise Salad, it has almost the same items and plated colourfully as the cobb, except the main ingredients are: tuna(Italian or Spanish canned or sushi grade grilled tuna), black olives, green beans(blanched to desired tenderness, i add a splash of olive oil and salt to the water so the beans comes out beautiful glistening green colour),boiled eggs quartered, baby potatoes halves(boiled- I use the same boiling water as i use for the green beens), cherry tomatoes(whole or sliced), red radish(optional) and lettuce(your choice) i like the boston lettuce as it’s nice and delicate. it’s plated like your cobb salad so you can pick and choose what you like. not all like tuna so they might get everything else except the tuna. I also add sliced avocado because why not?

    Yes, days are longer and temperatures are in single digit here in Toronto, enjoying the sun, ahhhhh my daily dose of vitamin D. doing my walking meditation first thing in the morning to take advantage of the sun in my face.

    We are blessed to have the resources, the palate to welcome and taste different dishes to nurture our mind body and soul. Your family is blessed to have you to prepare them nutritious and tasty morsels.
    Enjoy the fruits of the land.

    Keep on sharing your thought, recipes and experiences with us. I live vicariously through you.
    sending you love and hugs from Toronto.
    Arlene

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