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Menu Plan for Summer II: Week 5, Sunday

Cob Salad with Ham or Smoked Turkey
Baguette

Cooking time: 20 minutes for menu         Cooking schedule: see below for instructions

       If I lived in the US I would make this with smoked turkey breast, something that is not available here.  I list it as an option on the Shopping List - and also the Baguette or other crusty bread.

Cobb Salad with Ham or Smoked Turkey

Total time: 20 minutes
      Similar to the classic summer salad on American menus, this is chock-a-block with summer vegetables and finished with a creamy, yogurt-based dressing, similar to the American Ranch.

 Ingredients:

• 8oz (240gr) slice ham or smoked turkey
• 4oz (120gr) firm cheese - Cheddar, Swiss
• 4oz (120gr) green and/or yellow beans 
• 2 eggs, hard-boiled
• 2 tomatoes
• enough lettuce for 2 main dish salads
• Creamy Herb Dressing:
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 1 tbs Dijon-style mustard
• 1 tbs tarragon white wine vinegar
• 2 tbs fresh snipped chives
• 1 tbs fresh snipped tarragon
• 2 tbs salad olive oil

 Instructions

• Hard cook eggs. 
• Top and tail beans and cut into 2 inch (5cm) lengths.
•  Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. 
• Add beans and blanch for 3 minutes. 
• While the beans cook fill a large bowl or pan 3/4 full of cold water.  When the beans are done, drain and dump into the cold water.  Swirl around until cool then drain and set aside. 
• Prepare lettuce, tear and arrange on shallow platter or salad bowl.  Make vinaigrette. 
• Slice ham, cheese and tomatoes. 
• When eggs are done, cool, peel and quarter.
• Creamy Herb Dressing:
• Snip oregano and chives with scissors.
•  In small bowl whisk yogurt, mustard and vinegar. 
• Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
• To assemble: Add 2 - 3 tbs dressing to lettuce and toss well to combine.  Taste, adjust. 
• Arrange ham, tomato, eggs, beans and cheese on top of lettuce. 
• Drizzle with a bit of dressing and serve, extra dressing on the side.

Cooking Schedule: 20 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, small bowl, whisk, medium bowl, small saucepan with lid, medium saucepan, salad spinner or towels, tongs, large salad bowl Cook eggs Heat water for beans Top, tail and cut beans Prepare lettuce Snip herbs

Mind the eggs Make vinaigrette / dressing Blanch beans Slice tomato Drain beans, refresh, drain Slice ham (turkey), cheese Add vinaigrette to lettuce, toss, taste, adjust Arrange ham, tomato, beans, cheese Peel, quarter eggs, add to salad Drizzle a bit of dressing over all Serve, remaining dressing on the side

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By Katie Zeller

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