Green Goddess Cobb Salad
This salad is a show stopper with all of the colors and textures, and it can be prepared hours or days before serving. Most of the vegetable toppings are fermented, and easy to throw together if you have them in your fridge already. I like to make this after I have finished making meat stock and am left with a boiled chicken, and soft skin. Frying up the skin in the rendered pork fat adds crunch and irresistible flavor that keeps you from missing any form of crouton. This salad can be served anytime of year and can bring a burst of summer into the winter months with produce that was fermented in its peak season (disregarding the avocado).
Total time: 20 minutes
ingredients
- 1 cup buttermilk green goddess dressing
- ¼ cup fermented red onions
- ⅓ cup halved cherry tomatoes, fermented cherry tomatoes, or diced tomatoes
- ¼ pound pancetta, salt pork, or bacon
- 1 chicken, shredded with skin removed (I use the by-product boiled chicken from making stock)
- 1 avocado if season permits, diced
- 1 fennel bulb, thinly sliced
- 4 hard boiled eggs
- 1 head of lettuce of choice
method
In a cold cast iron pan, render the fat and crisp the pancetta (or pork of choice). Remove pancetta. Over medium heat, do the same with the chicken skin. Reserve both on the side with shredded chicken.
Cut eggs into quarters and slice vegetables. Toss greens in dressing and arrange in a bowl with toppings. Drizzle the top with remaining dressing and serve chilled.
Garnish with fresh herbs, sliced fennel, and pea shoots (if available).
Step up your salad game up with our “cherry bomb” tomatoes.
