Cobb Salad, a wee break

Similar to the classic summer salad on American menus, this is an easy no-cook salad.

Well, except for the eggs, but we always have them on hand in the summer…. for easy salads..

It’s finished with a creamy, yogurt-based dressing, similar to the American Ranch.

Use any greens you like. I had a mix of spinach and red Romaine.

You can use smoked turkey in place of the ham…. but we don’t have that here.

Cobb Salad

Total time: 20 minutes

Ingredients:

  • 8oz (240gr) ham, cut into strips
  • 4oz (120gr) Cheddar cheese, cut into cubes
  • 2 eggs, hard-boiled, quartered
  • 2 tomatoes, cut into wedges
  • enough lettuce for 2 main dish salads
  • Creamy Herb Dressing:
  • 1/3 cup (3oz, 90gr) Greek or plain yogurt
  • 1 tbs Dijon-style mustard
  • 1 tbs tarragon white wine vinegar
  • 2 tbs fresh snipped chives
  • 1 tbs fresh snipped tarragon
  • 2 tbs salad olive oil

cob_salad

Instructions:

  • Creamy Herb Dressing:
  • In small bowl whisk yogurt, mustard and vinegar.
  • Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
  • Prepare lettuce and put into a large salad bowl.
  • Add 2 – 3 tbs dressing to lettuce and toss well to combine. 
  • Add ham, cheese and a bit more dressing. Toss gently,
  • Arrange tomatoes and eggs on lettuce.
  • Serve, extra dressing on the side.

Print Recipe

Now, on to more important things…..

I’m taking a wee break.

We have friends visiting from the US and I’m going to play tourist / tour guide for a few days.

I’ll be back Monday.

Bon weekend tout le monde!

5 thoughts on “Cobb Salad, a wee break”

  1. Enjoy the company of your friends. Next weekend we will be in residence in our little patch of France- yippee!

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