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At last, an appetizer that doesn’t have to be warmed up. This is an upscale version of the standard Cobb salad, which usually features a variety of diced vegetables served in rows on a bed of lettuce. It often features avocado as well; we incorporated it into the dressing instead. You’ll want to use this creamy dressing on other salads, too. Taste, texture, and color are perfect. Be as creative as you want and use salad ingredients of your choice. Thanks, Rikki M.
1 head romaine lettuce, shredded
2 chicken or turkey breasts (cooked with salt and pepper in a frying pan and then cut into cubes)
4 slices (or more) pastrami or beef fry, cut into strips (fried in a little oil until crispy, and drained on paper towel)
2-4 hard boiled eggs, sliced
2 large or 4 medium-sized cucumbers, sliced
1/4 cup Gefen Mayonnaise (light is fine)
1/4 cup non-dairy sour cream
1/2 tablespoon Gefen Mayonnaise blended with 1/2 tablespoon lemon juice (this acts as non-dairy buttermilk)
1and 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
pinch dried dill
1/8 teaspoon onion powder
pinch garlic powder
1/4 cup ripe avocado (1/4 of a medium one)
pinch fresh cracked Gefen Pepper
Use an immersion blender to blend all dressing ingredients together until completely smooth. This can be done up to a week in advance. If the dressing thickens in the fridge, thin out with a little lemon juice or water to desired consistency.
To serve, layer in a large wide bowl: lettuce on bottom, cucumbers, eggs, diced chicken, and fried pastrami. Pour on dressing, a little at a time, and toss until lightly covered. Or layer on individual plates and dress without tossing.
This salad was invented over 85 years ago by restaurateur Robert Cobb in an effort to use up leftovers. Hence, the standard version has many other vegetables. It is often tossed with red wine vinaigrette.
Photography: Daniel Lailah Food Styling: Amit Farber
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