Black Butte Porter Cheddar Cobb
We made some tweaks to the classic Cobb Salad to complement our new big bold cheese, Black Butte Porter Cheddar, a delicious collaboration with Deschutes Brewery.
Black Butte Porter Cheddar Cobb Salad
The cobb salad is an American classic. A dinner salad that keeps you interested from the first bite to the last, the cobb features a filling mix of greens, veggies, and proteins.
For this version, we made some tweaks to complement our new big bold cheese, Black Butte Porter Cheddar, a delicious collaboration with Deschutes Brewery. We swapped in salmon for chicken, and prosciutto for bacon.
4 oz Black Butte Porter Cheddar, crumbled
1/2 lb cooked salmon, broken into bite size chunks
8oz crisped prosciutto slices, broken into bite size pieces
4 hard boiled eggs, quartered
Red onion, sliced thin
Cherry tomatoes, halved
1 avocado, sliced
4 cups of chopped romaine lettuce or your preferred green mix
4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Rinse and dry your greens. You can serve this salad in one large salad bowl or plate it among four wide individual bowls. We prefer the latter so everyone gets the right amount of goodies!
To crisp your prosciutto, heat a wide frying pan on medium high heat. Add the prosciutto and let each side brown lightly. Set aside to cool, and break into pieces.
To plate, add greens to one large bowl or four individual bowls. Add all the salad toppings, distributing equally if you are doing individual bowls. You can create strips of ingredients, or wedges, or any artful arrangement that strikes your fancy!
Mix the vinaigrette in a mason jar, or with a hand blender. Combine the olive oil, balsamic vinegar and Dijon mustard to a jar, and blend or shake (don’t forget to add a lid if shaking!) until the ingredients transform into a creamy emulsion. Taste and add salt and pepper to taste.
Serve with dressing on the side.