Tuesday, August 21, 2012
Eat, Like, a Meal
Remember those old Chunky soup commercials? "The soup that eats like a meal?" (Here's a highlarious reminder. What is going on with that roommate sitch anyway?) Those wacky commercials were on the air back in 1985 and it seems like it's been as long since my last post! Whoopsie!
Speaking of meals (not that I have been making many lo these past few weeks), I may not be cooking all that much, but I have been eating a slew of salads thinking that I am super healthy. And then I realized that these so-called salads have the word "chef" or "cobb" in front of them. Who am I kidding? Meat, cheese, bacon? Hello!
Well, how about adding some quinoa to justify the healthfulness? Totes. Done and done. A classic cobb, minus the grilled chicken, plus the quinoa, equals...a salad that eats like a meal.
Classic Cobb Salad (Plus Grains)
Adapted from Bon Appétit
6 ounces bacon (about 6 slices), cut into 1-inch pieces (plus more for snacking)
1/4 cup fresh lemon juice
2 tablespoons minced shallot (about 1/2 medium shallot)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, grated
1/4 teaspoon honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups baby greens
3 cups cooked grains (such as quinoa, semi-pearled farro, or wild rice), cooled
2 hard-boiled eggs, peeled, quartered
1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch pieces
1 ripe tomato cut into 1/2-inch wedges
1/4 cup crumbled blue cheese
1. Cook the bacon in a large skillet over medium-high heat until crispy and most of the fat is rendered, 7–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2. Whisk the lemon juice, shallot, vinegar, Dijon mustard, garlic, and honey in a medium bowl. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
3. Place the lettuce on a large platter. Arrange the the bacon, grains, eggs, avocado, tomato, and cheese over. Drizzle with the dressing. Serves 6.