A Loose Interpretation Of Cobb Salad
Published June 13, 2000
- Total Time
- 30 minutes
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Ingredients
1 egg
1 teaspoon peanut oil
3 slices prosciutto
2 teaspoons lemon juice
½ teaspoon Dijon mustard
Sea salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
½ ripe avocado
1 cup roughly chopped frisee
1 cup roughly chopped green curly leaf lettuce
1 cup roughly chopped watercress
1 thin scallion, very thinly sliced
Nutritional analysis per serving (4 servings)
4 grams carbs; 48 milligrams cholesterol; 184 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 2 grams fiber; 336 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a small pan of water to a boil. Add egg, and simmer for 9 minutes. Drain, and cool under cold running water. Peel and set aside. Place a medium saute pan over medium-high heat. Add peanut oil, then slices of prosciutto. Saute until crisped and browned on both sides, about 2 minutes. Remove to a dish lined with paper towel. Set aside.
- Step 2
In a bowl, whisk together lemon juice, mustard, large pinch salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning; it should be intense.
- Step 3
Slice avocado half into ¼-inch wedges, then crosswise into ¼-inch triangular pieces. Chop prosciutto into ¼-inch cubes. In a large serving bowl, combine lettuces, watercress, scallion, avocado and prosciutto. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste and adjust seasoning. Using back of a spoon, press egg, in halves, through a fine sieve over salad. Let it fall evenly to cover salad. Let sit 15 minutes before serving.
Private Notes