Updated Cobb Salad

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photo: la-foodie.com


A nice Shabbos lunch break from cholent (hard to imagine, I know!)

Serves 8

Dressing:
¼ cup red wine vinegar
1 teaspoon lemon juice
1 garlic clove, minced
¾ teaspoon pepper
¾ teaspoon (no-fish) Worcestershire sauce
¼ teaspoon sugar
¼ teaspoon dry mustard
¾ cup canola oil
¼ cup olive oil

Salad:
2 heads romaine, torn into bite-size pieces
2 cooked chicken breasts, cut into small chunks
1 small salami, cut into small chunks
½ pound pastrami, cut into small chunks
2 hard-boiled eggs, chopped
1 avocado, chopped
2 tomatoes, chopped
½ cup pitted black olives

In a large bowl, combine all salad ingredients.

In a small bowl, with a handheld immersion blender, purée the vinegar, lemon juice, garlic, pepper, Worcestershire sauce, sugar and mustard. Gradually add oils, puréeing as you go. Toss salad with dressing and serve immediately.

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