Admittedly, I was never really interested in eating cobb salad as a child. Perhaps it was my innate aversion to eggs (veganism starts young, folks). It might trace back to those pre-packaged salads they served in the school cafeteria, which invariably featured iceberg lettuce and limp veggies. Whatever the reason, I always opted for salads that looked and tasted fresh--and for whatever reason, cobb seemed to lack the abundance I sought.
But times have changed. This weekend, I loaded up on corn, tomatoes, and vegan bacon, and the salad below was the result. I love the contrast of crunchy vegetables and creamy avocado (my egg replacement) and the salty bite of tempeh bacon to round everything out. Finally, I made a simple vinaigrette in keeping with traditional cobb dressings. This recipe is designed to be quick and easy, so feel free to swap out ingredients as necessary.
Finally, a not-bland cobb salad that tastes as good as it looks! Enjoy :)
YIELDS
Serves 2-3
PREP TIME
COOK TIME
TOTAL TIME
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup radicchio, chopped
- 1 endive, chopped
- 1 ear of corn, shucked and kernels removed
- 1 avocado, halved and chopped
- 6 ounces tempeh bacon (homemade or store-bought)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- black pepper
Directions
1. In a small bowl, toss together romaine*, tomatoes, radicchio, endive, and corn.
2. In a separate bowl, whisk together olive oil, vinegar, lemon juice, mustard, and black pepper. Pour over salad ingredients.
3. Carefully fold in avocado and tempeh and mix until all ingredients are combined.
*If you'd like to be fancy, you can serve the romaine halved (as pictured) and simply top with salad ingredients at the end.
Also by Molly: Low-Sugar Super Green Smoothie
Related: Quinoa and Orange Spinach Salad
Vegan Japanese Summer Salad Bowl
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Photos: Molly Lansdowne
