Summer Deli Cobb Salad
with tahini herb dressing
Cobb salad is a classic. This version from 2017 is topped with a tahini herb dressing that we turn to time and again for salads as well as for dipping vegetables.
Ingredients
- Garlic - 1 clove , peeled
- Tahini - 2 Tbsp (sub cashew or almond butter)
- Oil, cooking - 4 Tbsp
- Lemon juice - 1 Tbsp
- Cilantro leaves - 3 Tbsp
- Eggs - 4
- Deli meat - 3/4 lb , chopped (like roast turkey or ham)
- Tomatoes, cherry or grape - 10 oz , halved
- Lettuce, romaine - 8 oz , chopped (sub any salad greens)
- Avocados - 2 , cubed
- Pepitas / pumpkin seeds - 1/4 cup
- Tahini herb dressing (ingredients listed separately) - 2/3 cup
Prep
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Make hardboiled eggs - Cover eggs with cold water and some salt in a saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. (Can be done up to 5 days ahead)
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Make tahini herb dressing - Peel garlic. Combine garlic, tahini, oil, lemon juice, and cilantro leaves. Blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)
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Deli meat / Tomatoes / Romaine - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Make
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Cube avocados. Peel and chop eggs.
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Form a bed of lettuce and layer all other ingredients on top - deli meat, tomatoes, avocados, eggs, and pepitas.
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Serve salad with dressing on the side so everyone can dress their own. Enjoy!
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