There’s nothing wrong with a cold supper when it’s bursting with as much color and flavor as this composed Cobb-Style Salad with Roast Beef and Fresh Herb Dressing. While the ingredient list may look long, don’t despair, the prep is quite simple. And you can even buy hard-cooked eggs to save a step, but really, is making a few hard boiled eggs that much of a chore? I made mine the night before so I didn’t have to do any cooking at all.
Some notable changes that I made were switching out the sour cream with a 1/2 cup of Greek yogurt; using Manchego cheese instead of Gruyère; and adding an outer row of shaved carrot slices for a bright pop of orange around the perimeter. And if you don’t eat red meat, you could always substitute turkey, ham or chicken—or just drop the meat component altogether.
This is quite a large salad, certainly more than enough for two people. Knowing that, I did not top it with dressing before plating our servings. This way the leftovers would keep better until the next day as lunch salads, when we dressed our portions just before consuming. Our combination of delicate herbs consisted of using three from our garden: basil, mint and parsley—very refreshing!
With a glass of chilled dry rosé, it was a perfect meal for a hot summer’s evening.
- 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 basil, parsley, dill, tarragon, chives, or mint
- 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
- 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.
By Ronne Day