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Saturday, July 07, 2007

Southwestern Cobb Salad with Lime Smoked Paprika Vinaigrette

Seasonal Recipe of the Week
Here is a great salad you can do ahead and enjoy on the porch during those balmy summer nights. If you are not a meat-eater substitute smoked tofu for the turkey, but there is no real substitute for bacon, even vegetarians admit that!

Ingredients for 2 large salads
3 cups crisp romaine, washed and torn
2 ears grilled corn, rubbed with olive oil, salt, pepper, and cumin, cut off the cob
1 cup Maytag blue cheese or buttermilk blue, crumbled
6 slices Applewood smoked bacon, cooked and diced
6 ounces Smoked turkey, diced
1 cup Smoked grape tomatoes
1/2 cup thin sliced red onions, boiled in rice wine vinegar, salt and sugar to cover, till tender then drain
1 diced avocado, drizzled with lime juice

Ingredients for dressing
2 tablespoons Dijon
1/2 cup rice wine vinegar
1 tablespoon lime juice
1/8 teaspoon lime oil
1 teaspoon smoked sweet paprika
Salt and pepper
2 shakes Tabasco sauce
1/2 teaspoon cumin
2 cups olive oil

Procedure for dressing
Put everything but oil in blender. Add oil slowly through the top till thick and emulsified.

Now finish salad — arrange all the beautiful ingredients on top of the greens and dress right before serving.