Mediterranean Cobb & Champagne Caper Vinaigrette

 

MediterraneanCobb

As you all may have noticed I have been a little MIA in the MIA. I traveled for work and vacation most of March and have had a few side projects taking up my normal blogging time. Starting this blog 2 years ago opened my eyes to the world of WordPress, Illustrator, Thesis, and all  that comes with blogging. I fell in love with it all and have been spending most of my week nights reading and trying and playing with everything.

So when my very best girlfriend started a jewelry line end of last year, I dove in to create the website and online shop for her. It’s been a really fun (and challenging!) project and I can’t wait to show you the finished product and her elegant jewelry. {We are getting close!}

And I promise to be in this space more often now, I miss it!

As for this Mediterranean Cobb, it was enjoyed with great girlfriends from my college sorority days (Deeeeee Gee!) and it was just as unique as I thought it would be after reading the recipe in The Food Matters Cookbook. Thanks for a great pick Sara!

I served this salad with Seared Scallops with Lemon and White Orzo. Delish! I’ll post that recipe next week.

Mediterranean Cobb Salad & Champagne Caper Vinaigrette

Prep Time: 20 minutes

Serving Size: 4

Ingredients

  1. 1/3 cup high quality Olive Oil
  2. 2 tablespoons white wine vinegar, I used a Champagne Vinegar
  3. 1 ½ Tablespoons capers, with some of their brine
  4. 2 Tablespoons chopped fresh parsley
  5. Fresh cracked black pepper
  6. 8 cups lettuce, I used half Romaine half and baby spinach
  7. 1 cup canned chickpeas, drained
  8. ½ cup chopped sun dried tomatoes
  9. 1 small jar (about ¼ cup chopped) artichoke hearts
  10. 1 small or half large red onion, sliced thinly
  11. 1 cup hard boiled eggs, chopped (with or without yolks, your preference)
  12. 1/3 cup feta cheese, crumbled

Instructions

In a blender, combine the oil, capers, vinegar, parsley, and black pepper. No salt is needed because of the saltiness and flavor of the capers.

Turn the blender on low for 30 seconds to create a creamy emulsion. Taste and add more pepper or vinegar if needed.

In a large bowl mix together the two types of greens. Top with the chickpeas, sun dried tomatoes, artichoke hearts, onion, egg, and feta. For a traditional cobb serve with each ingredient in a large bunch on top of the lettuce. I chose to sprinkle it all over in layers.

Once you are ready to serve pour the dressing over the salad and toss, then serve. If you have any leftover ingredients you could serve those as add-on toppings on the side.

Notes

Adapted from the food Matters Cookbook by Mark Bittman, pg 149

http://keelymarie.com/2013/04/25/mediterranean-cobb-salad-champagne-caper-vinaigrette/

 

Head here to see the Cobbs the other FMP members dreamed up this week.

 

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::: keelymarie :::

 

Chorizo Stuffing Smothered Cauliflower

ChorizoStuffingSmotheredCauliflower-7779

Chorizo Stuffing SMOTHERED Cauliflower, whaaaaa?! I was not expecting anything mind-blowing from this dish, but wow. It was killer and is definitely a meal in itself.

This dish is based on Mark Bittman’s Whole Cauliflower with Sausage recipe (pg 481 The Food Matters Cookbook), chosen by this week’s Food Members Project member Gracie. I went with Chorizo for the sausage since it’s so accessible here in Miami.

Adding breadcrumbs to the sausage and onion mixture creates a stuffing or hash-like flavor and texture. We saved the leftovers and ate them with scrambled eggs in the morning. Perfecto! Recipe follows.

Continue reading “Chorizo Stuffing Smothered Cauliflower”

Scallops with Edamame Pancakes & Soy Drizzling Sauce

Once in a while the Food Matters Project really opens my eyes to a new method of cooking or a new (to me) method to prepare food. This dish is one of them and I can see myself making these often when we cook Asian inspired dishes (which is all the time).

They come together easily and you could get creative with the drizzle. I added a bit of cilantro to the edamame batter for a fresh herb flavor and a couple small drops of chili oil to the drizzle to to spice it up.

Continue reading “Scallops with Edamame Pancakes & Soy Drizzling Sauce”

Summer Rolls ::: Peanut Sauce + Spicy Hoisin Dip

Shrimp Summer Rolls by KeelyMarie on http://www.KeelyMarie.com

I love Asian influenced dishes.

I love fresh ingredients and healthier options.

I love dipping sauces.

This dish is obviously perfect to me! I was going to make these Sunday, but we were insanely hungover after my amazing bff’s (you might know her) engagement day/evening/all night party at the W in Ft. Lauderdale. Instead we were craving heartier things like these eggrolls that I am super jealous Sarah made.

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All-American Tea Sandwiches

Yesterday we kicked off the 4th of July week with the most American event possible, a baseball game at the new Marlin’s Stadium. It was our first time at the stadium (terrible…we are only 2 miles from it) and we partied at the Clevelander with some good family friends. Such an awesome day!

These adorable tea sandwiches were the perfect snack after the game, so simple but packed with flavor.

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