Summer Deli Cobb Salad
with garlic-herb dressing
Deli meat isn't just for sandwiches - it also makes an easy shortcut protein for salads. It's just one of the many other ingredients that makes this Cobb Salad delicious!
Ingredients
- Eggs - 4 , hardboiled and chopped
- Deli meat, like roast turkey or ham - 1 lb , chopped
- Tomatoes, cherry or grape - 10 oz , halved
- Romaine lettuce - 8 oz , chopped
- Mustard, dijon - 2 tsp
- Vinegar, white wine - 2 Tbsp
- Oil, cooking - 4 Tbsp
- Garlic - 1 clove , peeled
- Cilantro - 1/4 cup , leaves loosely packed
- Avocado - 2 , cubed
- Pepitas - 2 oz
Prep
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Make hardboiled eggs - Cover eggs with cold water and some salt. 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. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
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Deli meat / Tomatoes / Romaine - Prep as directed. (Can be done up to 3 days ahead)
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Make dressing - Blend mustard, vinegar, oil, garlic, and cilantro in a blender or using an immersion blender. Season to taste with salt, pepper and your choice of sweetener. (Can be done up to 3 days ahead)
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Make
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Cube avocado and chop eggs.
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Form a bed of romaine lettuce and layer all other ingredients on top - deli meat, tomatoes, avocado, eggs and pepitas. Let everyone dress their own salad.
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