California Cobb Salad
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.88 out of 5 stars
(8)
Ingredients
6 servings
- 3 sweet potatoes (peeled and cut into 3/4-inch dice)
- 3 heads romaine lettuce (chopped, ¾ inch ribbons)
- 4 pre-cooked beets
- 1 cup heirloom cherry tomatoes (halved)
- 2 avocados (diced)
- 1 cup canned chickpeas (rinsed and drained)
- 1.5 lbs salmon (cut into equal filets)
- Kosher salt and freshly cracked black pepper
- 2 cloves garlic (roughly chopped)
- 1 whole shallot (roughly chopped)
- 2 tablespoons dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoons freshly cracked black pepper
- ½ teaspoons kosher salt
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons parmesan cheese (shredded)
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Preparation
Step 1
For the Salad:
Step 2
Pre-heat the oven to 425 degrees F. Toss the cubed sweet potatoes with 2 tablespoon of olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
Step 3
In 4 bowls, arrange equal amounts of the lettuce and top with piles of the sweet potatoes, beets, cherry tomatoes, avocados and chickpeas. Lay a piece of salmon on top of each salad. Toss with vinaigrette as needed.
Step 4
For the Salmon:
Step 5
Season the salmon filets with salt and pepper on both sides. Cook on a hot grill pan for 3-4 minutes on each side until just slightly pink in the center. Remove and set aside. Flake as needed.
Step 6
For the Mustard Herb Vinaigrette:
Step 7
Combine all the ingredients in medium bowl and whisk until everything is incorporated.
Step 8
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