Cobb Salad with Buttermilk Blue Cheese Dressing
Everyone’s favorite salad. The perfect meal for when you’re really craving a little bit of everything. This is more of a suggestion and/or inspiration than an actual recipe. It’s chef’s choice when it comes to what you want to include in your salad. Don’t like eggs? Skim them! Want extra avocado? You got it! A fantastic way to clean out some of those odds and ends in your fridge, but still want to have a satisfying meal.
1 head Red Romaine lettuce, washed and chopped
4 hard boiled eggs, chopped
¼# Tempesta pancetta, sliced and rendered
1 avocado, diced
1 cup cooked and diced chicken
1 pint cherry tomatoes, halved
1 cucumber, peeled, quartered and diced
1 bunch scallions, sliced
1 cup Bayley Hazen, crumbled
2 cups croutons
Buttermilk Blue Cheese Dressing (see recipe below)
Place Romaine lettuce in the bottom of a bowl and arrange the rest of the ingredients over top. Drizzle Buttermilk Blue Cheese dressing over the salad. Sprinkle Maldon sea salt and some freshly ground black pepper over the finished salad.
Buttermilk Blue Cheese Dressing
A low work, high flavor reward type of dressing that can do double duty as a salad dressing or a crudite dip. If we’re being extra sinful, we’ll dip some potato chips in it as well. Bayley Hazen is our go to cheese when making this dressing for its salty flavor and firm texture. If you prefer a smoother, thicker dressing, you can throw all of the ingredients into a blender until your desired consistency.
¼ # Bayley Hazen, crumbled
½ cup Buttermilk
½ cup Creme Fraiche
½ cup Mayonnaise
½ tsp kosher salt
½ T freshly ground black pepper
3 T lemon juice (about half a lemon)
Zest of 1 lemon
Put Bayley Hazen crumbles in a medium sized bowl, and using a fork or a whisk, break up any large clumps. Add buttermilk, creme fraiche, mayonnaise, kosher salt, black pepper, and the lemon zest and juice to the bowl and mix until combined.