Smoked-Salmon Cobb Salad
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Martha Stewart Living, August 2008
- Yield Serves 8
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Ingredients
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup minced shallots (from 2 shallots)
- 3 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 8 ounces bacon (about 10 strips)
- 1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
- 3 large hard-cooked eggs, quartered lengthwise and halved crosswise
- 3 ounces smoked salmon, flaked with a fork into bite-size pieces
- 1 avocado, pitted, peeled, and cut into 1/2-inch dice
Directions
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Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.
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Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.
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Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.
This salad is so yummy! It was so good everyone wanted more.
Instead of arranging the salad on a large platter I plated up the salads individually and then passed the dressing on the side.
I would add another head of lettuce when serving 8.