Cuban Cobb Salad
Ensalada Cobb
by The Chef
Serves: 4
Notes:This salad is loaded with all the flavors of a Cuban sandwich right down to the tangy mustard vinaigrette. Enjoy a classic favorite!
Directions:
The Mustard Vinaigrette
- First, measure olive oil, apple cider vinegar, Dijon & yellow mustard, lemon juice, Worcestershire sauce and salt/pepper in a mason jar and shake to combine.
- Refrigerate vinaigrette until you are ready to serve the salad.
The Cuban Cobb Salad
- Fill a large shallow salad bowl with romaine lettuce.
- Arrange sliced ham, sliced fresh ham (seasoned pork), sliced cheese, pickle rounds and quartered eggs in rows on top of the lettuce.
- Just prior to serving, drizzle dressing over salad and toss to coat.
Ingredients
For the Salad - 2 1/2 romaine hearts (cut into thin ribbons)
- 1/2 lb sweet ham (sliced thick then julienned/chopped)
- 1/2 lb cooked fresh ham (seasoned pork, sliced thick then julienned/chopped)
- 1/2 lb swiss cheese (sliced thick then julienned/chopped)
- 6 small dill pickles (sliced into rounds)
- 3 hard boiled eggs (cut in quarters lengthwise)
For the Mustard Vinaigrette - 6 tablespoons light olive oil
- 4 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- Salt & pepper to taste
Printer friendly Recipe view
|