Understandably, I’ve been so excited and busy with planning everything that is happening – the move, graduating, job hunting, and everything else – that I haven’t spent so much time in my kitchen. Plus Brent’s been in and out of town for various interviews, so cooking seemed much less worth it.
But eating junk for the next month isn’t going to make anything any easier, so I figured I may as well get my butt back in the kitchen and make some simple meals for us. Last night I made a meal Brent really enjoys – Cobb Salad. He’s ordered a few times when we go out to eat and I know he loves it.
I’m not super familiar with what goes into a classic Cobb salad, but mine included (for 2-3 servings):
- 1 head romaine lettuce, chopped small
- 1 Roma tomato, diced
- 1/2 of an avocado, diced
- 2 hard-boiled eggs, chopped
- 4-5oz grilled chicken breast, diced
- 2 pieces center-cut bacon, crumbled
- 1 oz bleu cheese, crumbled (I don’t love this stuff. Brent put more on his portion)
Brent told me he’d prefer it served with a homemade ranch dressing, but I didn’t have ingredients for that and I didn’t feel like leaving the house, so vinaigrette it was. I made a balsamic vinaigrette by combining:
- 2T water
- 2T balsamic vinegar
- 1t red wine vinegar
- 1/2t Dijon mustard
- 1/2t agave (or use sugar)
- pinch of garlic powder
- 1/4t kosher salt
- a couple grinds of black pepper
The salad was definitely a hit with Brent, and he requested I make it more often. I enjoyed it too. I LOVE when salad greens are chopped real small and I don’t have to wrestle huge leaves onto my fork. I guess I’m a weirdo like that.
Plans for tonight: drink some celebratory champagne and narrow down moving details. I’m just so excited about this move!