A wonderful array of fresh and fabulous ingredients has made this one of my favorite salads of the summer.
ROASTED SALMON COBB SALAD
FOR THE SALAD
2 to 4 salmon fillets
1 tablespoon olive oil
salt and freshly ground black pepper
3 slices bacon
1 romaine heart, chopped
3/4 cup diced tomatoes, or cherry tomatoes cut in half
2 hard boiled eggs, chilled and diced
1 avocado, peeled and diced
FOR THE DRESSING
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
3 tablespoons olive oil
freshly ground black pepper
Heat the oven to 400F. Brush salmon with olive oil and season with salt and pepper. Roast until just cooked through, about 10 minutes. Let cool.
Meanwhile, cook bacon in a non-stick skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Chop when cool.
To make the dressing, combine vinegar, mustard, sugar and salt in a small bowl. Whisk in olive oil, and season with a good grind of pepper.
In a large bowl, toss romaine with half of the dressing and transfer to a large, flat serving platter. Roughly flake the salmon, and arrange with the bacon, tomatoes, eggs and avocado in rows over romaine. Serve with remaining dressing on the side.
Recipe adapted from Shape Magazine, May 2014