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Recipe

Cobb-Style Salad with Roast Beef and Fresh Herb Dressing

Scott Phillips

Servings: 4

There’s nothing wrong with a cold supper when it’s bursting with as much color and flavor as this composed salad. While the ingredient list may look long, the prep is simple, and you can even buy hard-cooked eggs to save a step.

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. prepared horseradish
  • 1/4 cup coarsely chopped mixed fresh tender herbs, such as dill, parsley, and tarragon
  • 1 Tbs. pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 medium head escarole, trimmed and chopped into bite-size pieces (about 6 cups)
  • 1 Tbs. extra-virgin olive oil
  • 8 oz. roast beef, cut into 1/2-inch cubes (ask at the deli for the roast beef to be sliced 1/2 thick)
  • 1 cup cherry or grape tomatoes, halved or quartered
  • 3/4 cup blanched fresh peas or thawed frozen peas
  • 1/2 small sweet onion, cut into 1/2-inch dice
  • 4 oz. Emmentaler or Gruyère, cut into 1/2-inch cubes
  • 3 oz. crumbled mild blue cheese, such as Gorgonzola or Danish blue
  • 2 hard-cooked eggs, sliced
  • 1 avocado, cut into 1/2-inch cubes

Nutritional Information

      Calories (kcal) : 620
      Fat Calories (kcal): 400
      Fat (g): 45
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 190
      Sodium (mg): 650
      Carbohydrates (g): 21
      Fiber (g): 10
      Sugar (g): 8
      Protein (g): 36

Preparation

  • Combine the mayonnaise, sour cream, lemon juice, horseradish, herbs, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a blender, and blend until smooth. Season to taste with salt and pepper.
  • In a large bowl, toss the escarole with the oil, 1/4 tsp. salt, and 1/4 tsp. pepper. arrange the escarole on a platter or plates. Top with the beef, tomatoes, peas, onion, cheeses, eggs, and avocado. Drizzle with a little of the dressing, and serve with the remaining dressing on the side.

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