Waking up to an impending snow storm, I decide to make a Salmon Cobb Salad. Not sure what the connection is — you’d think I’d reach for a dutch oven and make a soup or stew to ward off the chill in the air. But instead I begin composing a salad in my head, contemplating what ingredients I have on hand.
Deciding to make an Avocado Vinaigrette to dress it rather than chopping stunningly yellow-green avocado onto my lettuce, only to watch it slowly turn a punkish brown.
I don’t know if I’ve ever eaten a cobb salad! Besides that, a classic Cobb usually includes bacon: I haven’t seen any kosher pork-bacon lately!! Plus, cheese and chicken on the same plate is a ‘no-no’. A long time ago the Rabbis would have given a nod to that combination, but ever since the sages declared chicken no longer pareve (too easy to mistake meat for chicken and eat it inappropriately), Cobb Salad has been taken off the table … so to speak.
So … seared salmon filet for chicken … crispy nova salmon for bacon … yellow and red cherry tomatoes for beefsteak tomato (aka Jersey tomato) … no substitutions for the hard boiled eggs or blue cheese … and avocado vinaigrette in place of avocado cubes …
1 Large Lemon, Juiced
1/4 cup White Wine Vinegar
1 tbsp Dijon Mustard
1 Garlic Clove, Grated
1/2 tbsp Honey
1-2 tsp Kosher Salt
1 tsp Black Pepper
1/2 tsp Dry Thyme
1/2 tsp Aleppo Pepper, (or 1/4 tsp chili pepper flakes)
1/2 cup Olive Oil
1-3 tbsp water
In a blender add avocado, lemon juice, white wine vinegar, dijon mustard, garlic clove, honey, salt, black pepper, thyme and aleppo pepper — basically, everything except olive oil and water.
Blend 30 seconds, or just until smooth.
Slowly stream in olive oil. Add 1 tbsp water. Blend just until everything is incorporated.
Taste and add more salt, pepper or honey, if needed.
Add more water if it’s still too thick to pour — because of the avocado the consistency will be thicker than a regular vinaigrette.
Can be prepared 3 days in advance and kept in the refrigerator.