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Vegetarian Cobb Salad
with Crispy Shallots & Deviled Eggs
Makes
2 Servings
Nutrition
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This salad (of contentious origin) is famous for the wealth of delicious ingredients used to make it. Smooth avocado, cured olives, and juicy citrus are just the beginning. Instead of bacon (one of the classic ingredients in a Cobb salad) this dish gets its necessary smokiness from a batch of fresh, fried shallots. And to top it off, a pair of fiendishly delicious deviled eggs.
Tools from the Test Kitchen
Ingredients
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4 Black Cerignola Olives
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2 Farm Eggs
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1 Avocado
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1 Bunch Parsley
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1 Head Iceberg Lettuce
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1 Red Onion
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1 Shallot
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1 Tablespoon Red Wine Vinegar
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1 Tangelo
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¼ Cup Flour
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2 Tablespoons Mayonnaise
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½ Teaspoon Mustard Powder
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1 Tablespoon Sweet Pickle Relish
Instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the eggs from the refrigerator to bring to room temperature. Smash the olives with the side of a knife; remove and discard the pits then small dice the olives. Peel, pit and slice the avocado and toss with 1 teaspoon of red wine vinegar. Pick the parsley leaves off the stems; roughly chop the leaves. Halve the lettuce lengthwise; remove and discard the core; thinly slice the leaves. Peel and thinly slice the onion. Peel the shallot and slice into thin rounds. Cut away and discard the peel of the tangelo, then medium dice the fruit.
2
Cook the eggs:
Place the eggs in a small pot and cover with cold water, making sure the tops of the eggs are covered by at least an inch of water. Heat the water to boiling on high. Boil for 12 minutes. Drain the eggs and run under cold water for 2 minutes to stop the cooking process. Carefully peel each egg then cut in half lengthwise and transfer to a plate.
3
Make the vinaigrette:
While the eggs cook, in a small bowl, season the red wine vinegar with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Fry the shallot:
While the eggs continue to cook, place the flour in a small bowl. Add the shallot and toss to thoroughly coat. In a small pan, heat about ¼-inch of oil on medium until hot. The oil is hot enough when a shallot sizzles immediately when added to the pan. Working in two batches, add the coated shallots and cook 30 seconds to 1 minute, or until lightly browned and crispy. Transfer to a paper towel-lined plate and season with salt and pepper immediately.
5
Make the deviled eggs:
Separate the cooked egg yolks from the whites. In a small bowl, combine the cooked egg yolks, mayonnaise, relish and mustard powder; season with salt and pepper. Mix until smooth. Using a spoon, fill the cooked egg whites with the yolk mixture.
6
Plate your dish:
In a large bowl, combine lettuce and all but a pinch of the parsley. Season with salt and pepper. Add some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat. Divide the dressed lettuce between 2 dishes and top with the avocado, tangelo, olives, crispy shallots, deviled eggs and as much red onion as you’d like (you may have extra onion). Drizzle with the remaining dressing and garnish the deviled eggs with the remaining parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the eggs from the refrigerator to bring to room temperature. Smash the olives with the side of a knife; remove and discard the pits then small dice the olives. Peel, pit and slice the avocado and toss with 1 teaspoon of red wine vinegar. Pick the parsley leaves off the stems; roughly chop the leaves. Halve the lettuce lengthwise; remove and discard the core; thinly slice the leaves. Peel and thinly slice the onion. Peel the shallot and slice into thin rounds. Cut away and discard the peel of the tangelo, then medium dice the fruit.
2
Cook the eggs:
Place the eggs in a small pot and cover with cold water, making sure the tops of the eggs are covered by at least an inch of water. Heat the water to boiling on high. Boil for 12 minutes. Drain the eggs and run under cold water for 2 minutes to stop the cooking process. Carefully peel each egg then cut in half lengthwise and transfer to a plate.
3
Make the vinaigrette:
While the eggs cook, in a small bowl, season the red wine vinegar with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Fry the shallot:
While the eggs continue to cook, place the flour in a small bowl. Add the shallot and toss to thoroughly coat. In a small pan, heat about ¼-inch of oil on medium until hot. The oil is hot enough when a shallot sizzles immediately when added to the pan. Working in two batches, add the coated shallots and cook 30 seconds to 1 minute, or until lightly browned and crispy. Transfer to a paper towel-lined plate and season with salt and pepper immediately.
5
Make the deviled eggs:
Separate the cooked egg yolks from the whites. In a small bowl, combine the cooked egg yolks, mayonnaise, relish and mustard powder; season with salt and pepper. Mix until smooth. Using a spoon, fill the cooked egg whites with the yolk mixture.
6
Plate your dish:
In a large bowl, combine lettuce and all but a pinch of the parsley. Season with salt and pepper. Add some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat. Divide the dressed lettuce between 2 dishes and top with the avocado, tangelo, olives, crispy shallots, deviled eggs and as much red onion as you’d like (you may have extra onion). Drizzle with the remaining dressing and garnish the deviled eggs with the remaining parsley. Enjoy!
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