Sunday, July 13, 2008

Gluten Free Cobb Salad Recipe

Adapted From Martha's "Everyday Food"

Gluten Free Cobb Salad Recipe

Makes 2 large dinner salads, for a smaller salad, subtract a head of lettuce and a hard boiled egg.
About 30 minutes

3 slices bacon
1/4 cup low-fat buttermilk
2 tbsp light mayonnaise
1 tsp red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
sea salt
2 small heads Butter Lettuce
2 thick slices Pepper deli turkey
2 plum tomatoes
3 hard boiled eggs
1 ripe avocado

Begin by hard boiling 3 eggs. We cheat and have a special egg cooker device, which is entirely unitasker, I know. Bobby will not part from his unnecessary kitchen gadgets. So, google how to hard boiled eggs if you don't know. I wait for the bell to ding.

Meanwhile cook the bacon in a non-stick skillet at medium high heat.

Mix dressing: combine buttermilk, mayo, red wine vinegar, pepper and blue cheese crumbles into a bowl and set aside.

Wash the lettuce heads, hand tear them into bite sized pieces. Put them on a plate.

Cut up turkey slices into small cubes. Have your deli slice your turkey into thicker slices (about 1/4 of an inch) for perfect turkey cubes.

Assemble various sliced toppings on lettuce. Cut tomatoes into quarters, one tomato per plate. Break bacon into bite sized bits. Cut avocado into small cubes, putting a half of the cut avocado on each plate. Cut eggs into bite sized cubes as well. Put 1 and 1/2 egg on each plate. Pour dressing into small bowl and position in the center. Salt and pepper to taste.

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