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.
Ingredients
- 1/3 cup high quality Olive Oil
- 2 tablespoons white wine vinegar, I used a Champagne Vinegar
- 1 ½ Tablespoons capers, with some of their brine
- 2 Tablespoons chopped fresh parsley
- Fresh cracked black pepper
- 8 cups lettuce, I used half Romaine half and baby spinach
- 1 cup canned chickpeas, drained
- ½ cup chopped sun dried tomatoes
- 1 small jar (about ¼ cup chopped) artichoke hearts
- 1 small or half large red onion, sliced thinly
- 1 cup hard boiled eggs, chopped (with or without yolks, your preference)
- 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
Head here to see the Cobbs the other FMP members dreamed up this week.
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::: keelymarie :::
