Winter Cobb Salad Recipes

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WINTER COBB SALAD



Winter Cobb Salad image

Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based proteins mentioned, it gets topped off with the usual suspects of creamy avocado, cherry tomatoes, hard-cooked eggs, and blue cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

4 large eggs
1/4 cup red-wine vinegar
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 small bunch lacinato kale (8 ounces), stems removed, leaves sliced into ribbons (6 cups)
1 avocado, pitted, peeled, and sliced
1 cup cherry tomatoes, halved
1/2 cup Crispy Shiitakes
1 1/2 cups All-Purpose Baked Tofu
3 ounces blue cheese, crumbled

Steps:

  • Cover eggs with water in a small saucepan and bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and rinse under cold water. Peel and slice in half.
  • In a medium bowl, whisk together vinegar and garlic. Season with salt and pepper. Slowly add oil, whisking until combined. Season to taste.
  • Season kale with salt and pepper; toss with half of dressing until evenly coated. Transfer to a platter and top with eggs, avocado, tomatoes, shiitakes, and tofu. Season to taste. Sprinkle with cheese, drizzle with remaining dressing, and serve immediately.

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