COBB SALAD WITH PARMESAN DRESSING: A SALAD TO STAY COOL FOR THE SUMMER

Tis the season to eat something cool and refreshing with the boiling heat taking over this summer. Of course, one would think of ice cream as the number one summer treat to cool ourselves. But what about eating a cool, refreshing dish like salad? It won’t freeze your mouth, but it will definitely leave your mouth refreshed. The Cobb Salad is usually a salad-bar-in-a-dish with finely chopped greens, herbs, chicken, eggs, and tomatoes arrayed in broad bands in a big bowl. With this Cobb salad, these components are cut into more substantial pieces and arranged on a platter as shown in the photo above.

Preparation Time: 30 minutes
Total Time: 30 minutes
Ingredients:

• ½ cup low-fat milk

• 3 tablespoons grated Parmesan cheese

• 2 tablespoons light sour cream

• 1 tablespoon distilled white vinegar

• ¾ teaspoon coarsely cracked black pepper

• 1/8 teaspoon salt

• 3 cups loosely packed torn red-leaf lettuce

• 1 medium head Boston lettuce, torn into bite-size pieces (about 3 cups)

• 1 can (16 ounces) chick-peas, rinsed and drained

• 4 ounces julienne-cut skinless roast turkey breast

• Whites of 4 hard-cooked eggs, coarsely chopped

• Half of a ripe medium avocado, cut into chunks

• 1 ½ cups halved cherry tomatoes

• ½ cup thinly sliced radishes

Directions:

1. To make the dressing, in a small bowl, whisk together the milk, Parmesan, sour cream, vinegar, pepper and salt.

2. Spread the red-leaf and Boston lettuces in a large, shallow bowl or on a platter. Arrange the chickpeas, turkey, egg whites, avocados, cherry tomatoes and radishes in even bands over the lettuce.

3. Drizzle the dressing over the salad, toss if desired and serve.

I highly recommend having this salad when having a barbeque with your family and friends. It’s an amazing, exotic side dish to have instead of having the usual tossed salad. Remember to either toss the salad gently before serving or simply pour on the dressing and pass the platter around. Enjoy!