Mediterranean Cobb Salad

 

Mediterranean Cobb Salad with Nutritionist Kathleen Zelman

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Kathleen M. Zelman, MPH, RD, LD discusses the Mediterranean diet, which research has associated with heart health and longevity. Together with CIA Scott Samuel, they prepare a healthful and delicious Mediterranean Cobb Salad with Preserved Lemon Dressing.

Yield: 8 portions

Ingredients

  • 8 large eggs
  • 3/4 cup red quinoa, rinsed 4 times
  • 1 pt. cherry tomatoes
  • 3/4 cups dried cherries, plumped in hot water
  • 1 cup mint, stemmed
  • 2 cups arugula, stemmed
  • 2 cups watercress, stemmed
  • 1 cup almonds, crushed, toasted
  • 1 cup white beans, drained, rinsed
  • 2 avocados, pitted, cubed
  • Ground black pepper, as needed

Method

  1. Place eggs in a medium heavy saucepan. Add water to cover by 2 inches. Bring to a boil; immediately remove from heat. Cover and let stand for 10 minutes. Transfer eggs to a bowl of ice water to cool. Gently crack the eggs and peel in a bowl of cold water.
  2. Bring quinoa, ½ teaspoon of kosher salt, and 2 cups of water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is tender, about 8 to 10 minutes. Remove the pan from the heat and let sit for 15 minutes. Fluff quinoa with a fork and toss with some of the dressing; transfer to a large bowl and set aside.
  3. Prepare a grill for medium-high heat. Grill tomatoes turning occasionally, until charred in spots and tomatoes begin to split, about 6 to 8 minutes. Remove and let cool to room temperature.

Ingredients for Preserved Lemon Vinaigrette

  • 1/4 cup shallot, minced
  • 1 1/4 cup extra virgin olive oil
  • 3 tbsp. fresh lemon juice
  • 1/4 cup apple cider vinegar
  • 2 tsp. Dijon mustard
  • 4 tsp. honey
  • 1/2 tsp. Chile de árbol, seeded, crushed
  • 1 tbsp. lemon zest
  • 1/4 cup preserved lemon peel, minced

Method for Lemon Vinaigrette

  1. Purée shallot, olive oil, lemon juice, vinegar, mustard, honey and chile in a blender until smooth. Place in a bowl and add the lemon zest and preserved lemon; whisk to combine.

Assembly

  1. Cut the hard boiled eggs into little wedges. Drain the cherries. In a small bowl, add the mint, arugula, watercress, and dried cherries, and toss with enough vinaigrette to coat. Mound some of the salad onto cold plates, and then sprinkle with the toasted almonds. Arrange the hard boiled eggs, cherry tomatoes, quinoa, white beans and avocado artfully on top of the salad. Season with black pepper. Drizzle with more vinaigrette and serve.

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