Cobb Salad with Angie's Vinaigrette
When I was still new to the SCD diet and had moved to New York, I worried about finding places to eat. As I eased into life in the city, I found that it was simple to request modifications at most restaurants. However, there was one dish at Time Cafe near Astor Place that did not require any substitutions--an excellent Cobb salad. Below is an attempt to recreate it, and we paired it with a vinaigrette recipe a friend gave us.
Salad
9 ounces (255 g) spinach leaves, chopped
3 eggs, hardboiled, peeled, and chopped into small pieces
1 medium-size tomato, chopped
1 to 2 avocados, stones removed and flesh scooped out of shell and sliced
10 olives, pitted and finely chopped
1/4 to 1/2 cup (30 to 60 g) grated Cheddar cheese
1/4 cup (60 g) cooked and finely chopped SCD-safe bacon (see chart on
pages 17-18)
Angie's Vinaigrette
1/3 cup (80 ml) olive oil
2 to 4 tablespoons (30 to 60 ml) Mock Balsamic Vinegar (page 175)
1 tablespoon (15 ml) red wine vinegar
1 tablespoon (15 g) ground mustard
1 tablespoon (20 g) honey
1 orange, juiced
Salt and ground pepper to taste
To make the salad, toss together the spinach leaves, eggs, tomato, and avocados in salad bowl. Sprinkle the top of the salad with the olives, cheese, and bacon bits.
To make the vinaigrette, combine all the ingredients thoroughly, until they dissolve into each other, especially the mustard. Toss with the salad and serve.
Salad makes 5 to 7 servings; vinaigrette makes 1 1/2 cups (350 ml)
