Cobb Salad with Ham Time: 20 minutes
1 8 oz (250 gr) slice ham or smoked turkey
4 oz firm cheese - cheddar, swiss (we used an aged goat cheese)
2 eggs, hard-boiled
1 avocado
1 small can or jar of white or green asparagus or artichoke hearts
2 tomatoes
enough lettuce for 2 main dish salads
Tarragon Vinaigrette
Boil eggs. Prepare lettuce, tear and arrange on shallow platter or salad bowl. Make vinaigrette. Slice ham, cheese, tomatoes and avocado. Open and drain asparagus. When eggs are done, cool, peel and quarter. Add 2 - 3 tbs vinaigrette to lettuce and toss well with tongs to combine. Taste, adjust. Arrange ham, tomato, eggs, asparagus (or artichoke hearts), cheese and avocado in rows on top of lettuce. Serve, extra dressing on the side.
Tarragon Vinaigrette Time: 10 minutes
1/3 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tbs chopped fresh parsley
1 tbs fresh tarragon, snipped
1 tbs snipped chives
Whisk vinegar, Worcestershire and lemon juice. Slowly whisk in oil and whisk until it emulsifies. Add tarragon, parsley and chives. Refrigerate, it will keep a up to a week.
Cooking for Two? Or more?
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