Looking for a break from all the sweet treats of the season? Whip up this favourite and fresh Yellow Door Bistro Cobb Salad.
Ingredients
Pickled red onion
½ cup apple cider vinegar
1 tbsp granulated sugar
1 tsp pickling spice
1 tsp kosher salt
1 red onion, thinly sliced
Buttermilk-dill dressing
½ cup buttermilk
¼ cup sour cream
¼ cup mayonnaise
2 tbsp finely chopped dill
1 tbsp red wine vinegar
1 tsp kosher salt
½ tsp freshly ground black pepper
Five-minute egg
1 tbsp baking powder
4 eggs, room temperature
Cobb Salad
1 head iceberg lettuce, trimmed and cut into 4 (1-inch-thick) rounds
Buttermilk-Dill Dressing (see here)
Picked Red Onion (see here)
1 avocado, chopped
12 cherry tomatoes, halved
¼ cup crumbled blue cheese
1 tbsp finely chopped chives
4 five-minute eggs (see here)
Kosher salt and freshly ground black pepper, to taste
Pickled red onion
Instructions
Pickled red onion
In a small saucepan, combine vinegar, sugar, pickling spice and salt and bring to a boil. Put onion in a bowl. Strain the pickling liquid into the bowl, then chill mixture in the refrigerator.
Buttermilk-dill dressing
In a bowl, combine all ingredients. Keep in the refrigerator until ready to use.
Five-minute egg
Bring a small saucepan of water to a boil. Stir in baking powder (this will make peeling the eggs much easier). Be careful, as the water will foam briefly. Carefully lower eggs into the water and cook for 5 minutes and 30 seconds. Meanwhile, fill a bowl with ice water. Transfer cooked eggs to the ice bath and chill. Carefully peel eggs and store in a bowl of water in the refrigerator until needed.
Cobb Salad
Place a round of lettuce on each of four plates. Drizzle a generous amount of buttermilk-dill dressing over each round. In a bowl, mix together pickled onion, avocado, tomatoes, blue cheese and chives. Spoon mixture over top the dressed lettuce rounds. Create a nest in the centre of the pickled onion garnish and place an egg on top. Season with salt and pepper and serve.
