RECIPE OF THE WEEK:


Meatless Kitchen Sink Cobb Salad with Homemade Ranch



Ingredients:

 

Homemade Ranch:

2 tablespoons finely chopped red onion

2 teaspoons red wine vinegar

2 teaspoons fresh lemon juice

2 teaspoons sugar

2 teaspoons onion powder

1 ½ teaspoons kosher salt

1 teaspoon black pepper

3 cups mayonnaise

2 cups buttermilk

¼ cup finely chopped fresh flat-leaf parsley

¼ cup finely chopped fresh chives

 

Salad:

1 head iceberg lettuce, chopped

¾ cup green beans

¾ cup marinated artichoke hearts, drained

¾ cup shredded carrots

¾ cup chopped tomatoes

¾ cup Broccolini tops

3 hard boiled eggs, peeled and sliced crosswise

¾ cup shredded Brussel sprouts

¾ cup chopped pitted black olives

¾ cup shredded red beets

1 small English cucumber, cut into stripes

¾ cup crumbled blue cheese

 

Instructions:

1 Prepare the homemade ranch: Combine the red onion, vinegar, and lemon juice in a large bowl, let stand 5 minutes. (This helps to remove the raw onion bite.)

Whisk in the sugar, onion powder, salt, and pepper.

Whisk in the mayonnaise until incorporated. While whisking, slowly add the buttermilk until blended; add the parsley and chives. (Note: The dressing will keep without the herbs for 2 to 3 weeks in the refrigerator.)

2 Assemble the salad: Plate this family style on a large serving platter. Put the lettuce on the bottom, and then create color-alternating rows. Try this order from left to right: green beans, artichoke hearts, carrots, tomatoes, Broccolini, eggs, Brussel sprouts, black olives, beets, and cucumber. Sprinkle the blue cheese over the top. Serve the salad with 2 cups of the dressing; reserve the remaining dressing to use as needed.

 

Serving Size: 8 servings

Time to Prep / Time to Cook:  25 minutes total

Kitchen Equipment Required: food processor (for shredding)

Technique Tip: When working with vegetables that need shredding in a food processor, put the beets in last so they don’t turn everything red.

Swap Option: If you don’t have all the ingredients, just use what you’ve got, and you’ll end up with an amazing salad.

Why I Love This Recipe: Growing up, my mom was a big fan of using what we had to make meals. If something was missing, we didn’t run to the store to get it; we made do instead. This recipe reminds me of making the most of what we have.




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Copyrights 2017 : Ryan Scott