Your requested recipe from Cuban Cookbook




Cuban Cobb Salad     
by The Chef
Ensalada Cobb            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