Fruited Cobb Salad
A wonderful combination — fresh greens with melon, orange sections, berries, all dressed with vinaigrette. The fruit is arranged on top of the greens in the manner of Cobb salad. Simple, and refreshing.
Ingredients
- Dressing
- Water - 1⁄4 cup
- Pinch of sugar
- Dash of Worcestershire sauce
- Salt and pepper to taste
- Clove Garlic - 1 small, peeled and minced
- Red Wine Vinegar - 1⁄4 cup
- Lemon Juice - 2 teaspoons
- English Mustard - 1⁄2 teaspoon
- Vegetable Oil - 3⁄4 cup
- Extra-Virgin Olive Oil - 1⁄4 cup
- Fruited Cobb Salad
- Iceberg Lettuce - 1⁄2 head
- Romaine Lettuce - 1⁄2 head
- Belgian Endive - 1 head
- Orange - 1, peeled and sectioned, white pith removed
- Fresh Pineapple - 2 tablespoons, peeled, finely diced
- Strawberries - 6, hulled and thinly sliced, or 1 cup fresh raspberries
- Honeydew melon - 2 tablespoons, peeled, seeded, and finely diced
- Cantaloupe - 2 tablespoons, peeled, seeded, and finely diced
- Fresh Watercress - 1⁄4 bunch, for garnish
- Radicchio Head - 1⁄4, for garnish
Instructions
To make the dressing: In a medium mixing bowl whisk to combine the water, sugar, salt, pepper, Worcestershire sauce, garlic, vinegar, lemon juice, and mustard. Slowly add the oils in a steady stream, whisking continually in order to form an emulsion. Set aside.
To make the salad: Wash and dry in a salad spinner or by hand with paper toweling the lettuces, endive, watercress, and radicchio. In a salad bowl combine the lettuces. Arrange the diced fruit on top, and toss with dressing as desired. Garnish with watercress and radicchio.
