A Fresher Cobb Salad with Green Goddess Dressing
 
 
Author:
Serves: Enough for 4
Ingredients
  • Green Goddess Dressing (Simply Recipes)
  • 2 teaspoons anchovy paste or 2-4 canned anchovies
  • 1 small garlic clove, minced
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 3 Tbsp chopped chives
  • 2 Tbsp lemon juice
  • Salt and black pepper to taste
  • Salad Ingredients
  • one small container grape tomatoes
  • Olive oil
  • salt and pepper
  • one bulb fennel
  • 4-5 slices bacon
  • 2 cobbs corn
  • 3-4 hard boiled eggs
  • 1 wedge gorgonzola cheese
Instructions
  1. Dressing
  2. Place all ingredients in a blender and blend on high until all ingredients are emulsified and whipped together.
  3. Salad Ingredients
  4. Turn oven to 400F.
  5. Cut in half then toss the grape tomatoes lightly in olive oil. Scatter over a foil covered baking pan. Roast for about 15 -20 minutes, checking frequently to see if the tomatoes are roasted and just slightly browned and softened.
  6. Cut the fennel bulb in half. Cut out the core by slicing a triangular shape right through the center of each fennel half. Place the bulb down and slice from the end thin slices of fennel.
  7. Cook the bacon in a frying pan until just browned, press between pieces of paper towel then crumble or break into pieces.
  8. Preheat the barbecue on high. Shuck the corn, rub with oil then grill over high heat. Turn frequently until all sides are browned and cooked through. Let cool then cut the kernels off the corn.
  9. Assemble the Salad
  10. Lay the butter leaf lettuce over a platter or in individual dishes. Scatter very lightly small amounts of the salad ingredients. Drizzle lightly with the dressing and serve.
Recipe by Just a Smidgen at https://justasmidgen.com/2016/09/07/fresher-cobb-salad-green-goddess-dressing/