Monday, May 12, 2008

Mexican Cobb Salad

Tonight's salad uses a lot of ingredients we like - corn, red onion, bell peppers, cheese, chips, and romaine lettuce. It came together nicely and only retains its "Cobb" title because of the composition of the dish: all the ingredients are made in nice pretty little lines. Which of course you could skip and just toss everything together.

It was good, but the dressing lacked oomph, it became boring after a little while. I liked it, but I agree that it wasn't as good as it could be. We wouldn't make this again, but we both enjoyed our salads. Score one!

Oh one more thing: we tried SO HARD to include jicama, but both of the ones we bought went bad before we could eat them. And we bought one of them earlier today!!! Giant obviously is just importing moldy produce.


Mexican Cobb Salad
Posted on CLBB

1 cup fresh corn kernels
8 cups shredded romaine
1 large tomato, diced
1 avocado, diced
1 cup bell pepper, red or green or a mix
1 cup red onion, diced
1 cup jicama, diced
1 (15 oz.) can black beans, rinsed and drained
1 cup shredded Jack cheese
1 cup crushed tortilla chips

Lime-Cilantro Vinaigrette:
3/4 cup tomato juice
1/2 cup cilantro
1/4 cup fresh lime juice
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 small jalapeno pepper, halved and seeded

Steam corn, covered, 3 minutes or until tender-crisp. Rinse with cold water; set aside to cool.

Place 2 cups lettuce on each of 4 plates. Arrange 1/4 cup tomato, 1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, and about 1/2 beans in individual rows over lettuce. Sprinkle with 1/4 cup cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup Lime-Cilantro Vinaigrette over each.

Vinaigrette: Place all ingredients in a blender or mix with an immersion blender; process until blended. Cover and chill.

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