Greek-ish Cobb Salad with Roasted Salmon
Circle B Kitchen
I like to think of this as a template for you to collect the ingredients that reflect your own personal cobb salad desires. Having said that, this is a pretty awesome collection. But if you wanted, you could swap out the chickpeas for artichoke hearts or kalamata olives and the tomatoes for red peppers, things like that. Make it your own! But make it good.
For the salmon:
2 6-8 oz skinless salmon filets
2 tablespoons balsamic vinegar
2 teaspoons olive oil
salt and pepper
lots of romaine lettuce, chopped
3-4 slices of bacon, cooked and chopped
3 hard-boiled eggs, chopped
1 1/2 cups chickpeas
1 avocado, chopped
1 cup chopped cherry or grape tomatoes
1 cup feta cheese (or more if desired)
Sliced kalamata olives and artichoke hearts are nice in this too
Green goddess (here’s our recipe)
Herb-y Tahini Sauce (here’s our recipe)
Of course, ranch dressing always works
A creamy Italian dressing is good
Our favorite of the moment is Bon Appetit’s Tahini-Ranch
Preheat the oven to 425 degrees.
Mix together the 2 tablespoons of balsamic vinegar and 2 teaspoons of olive oil. Sprinkle the salmon filets generously with salt and pepper and then brush the tops and sides with the balsamic vinegar-olive oil mixture.
Place the salmon on a parchment or foil-lined baking pan and roast in the oven for 15 - 20 minutes, depending on how thick your filets are. Mine were cooked perfectly at 16 minutes. But do not overcook them!. Set aside to cool.
Mix the dressing ingredients in a jar and shake to combine. Set aside.
Place the lettuce in a large serving bowl and then top with rows of bacon, eggs, chickpeas, avocado, tomatoes, salmon and feta cheese. Sprinkle the eggs and avocado with sea salt and then give the salad a good grinding of fresh cracked pepper.
I like to present the salad at the table intact before adding the dressing and tossing to combine all of the ingredients. Only add as much dressing as needed to lightly coat the greens.