Cobb Salad with Roasted Garlic Vinaigrette
Tonight we said goodbye to Jordan, who's leaving for design school in NYC. It's a really long story--she's going suddenly, it's right and perfect, and **ing sad for all of us that are so well-loved by her.
I hate goodbye parties, but I'd hate not having one even more. Sue set up one long table in her backyard so we could all sit together--every meal would be like this if Jordan had her way. We didn't have teary toasts or drawn-out, gooey affirmations (though I love that stuff). Just ate and knew every single person was thinking, "What are we going to do without her?"
I always think of what Emily says, though, that the tide comes in and goes out with friends. The definition of something good isn't that it lasts forever. That's always a hard one for me. Tonight, in Sue's garden, with the kids under the table and Jordan's laughter ringing out, I wanted it to last forever. But it shouldn't, it can't, and the tide will come in again.
We've had an exhausting, full weekend of friends and food. It feels like the end of summer and the beginning of other things, though I'm not quite sure what they are. I'm staying put in my little house, making 3 meals a day like I always do. Jordan is completely adrift in comparison. I am in awe of the risks she's taking--the way she's letting the tide go out on the life she's known, trusting what she needs will make it to shore somehow. Traveling mercies, dearest friend.
Oh--and here's the salad I brought. Plain old Cobb Salad, which is one of my favorite things in the world. I haven't made it in a long time because it requires a lot of prep--grill the chicken, cook the bacon, boil the eggs, make the dressing. Once it's all composed, sitting there in bright rows, it's worth the work, though. It looked like a cheery flag waving from a ship deck--the perfect Bon Voyage offering.
Cobb Salad with Roasted Garlic Vinaigrette
Serves 6 as a main dish. Because I am me, I had a head of roasted garlic in the fridge. You can just use fresh minced garlic and more olive oil/lemon juice in your dressing. Any simple vinaigrette will do. I've seen Cobb Salad offered with things like blue cheese dressing. That wrecks it, in my opinion. You don't want to cover up the colors and flavors with something gloppy. What's pictured here is one big one, but if we're eating it at home, I compose separate salads on plates. And I can't write about Cobb Salad without mentioning Mary, who loves it even more than me. Mary, I hope the tide never goes out with you. You are not allowed to move. I'd be shipwrecked.
1 large head romaine lettuce, washed, spun, and torn
1/2 head green leaf lettuce, washed, spun, and torn
handful fresh basil leaves (optional)
handful fresh mint leaves (optional)
1 large or two small avocados, diced
2 large tomatoes, diced, or pint of cherry tomatoes, halved
3/4 c. crumbled blue cheese
4 hard boiled eggs, diced
2 cups shredded cooked chicken (I grilled some chicken breasts and shredded them)
1 lb. cooked bacon, roughly chopped
4 large slices artisan bread, fried in olive oil then diced
Arrange greens, basil and mint in large bowl or on six plates. Arrange all other ingredients in rows atop lettuce. Drizzle dressing over everything.
For dressing:
1 head roasted garlic (Cut off feathery end of garlic bulb. Put in a heatproof dish, cut side up. Drizzle with olive oil and salt. Cover tightly with foil and roast until cloves are totally soft, about 45 minutes. Cool and squeeze cloves out.)
1 Tb. dijon mustard
2 Tb. fresh thyme or lemon thyme
1/4 c. chopped fresh celery leaves
juice of one lemon
1/2 c. olive oil
salt and pepper
Puree roasted garlic, thyme, celery leaves, and lemon juice in food processor. Add olive oil in a stream and salt and pepper to taste.
August 16, 2009
Reader Comments (17)
Beautiful post, beautiful photo, and of course, beautiful salad. Jordan, I have only caught glimpses of you from the periphery, but you too are beautiful. I KNOW that your future is full of light and bounty. I can't wait to hear of the adventures and delight that you will experience.
I am not discussing my devastation about our dear friend moving. Yes, I know it's perfect for her. And yes, I'm awed by her bravery and spirit. But honestly, because we all know, it's all about ME, I'm just plain ol' heartbroken. Even a really great Cobb Salad can't cover up my sadness.
I guess I am talking about my pain. I'll stop now.
But it was a really tasty salad for sure.
p.s. Sue did an amazing job hosting.
p.p.s. I can't wait for Em's cookie recipe. O.M.G. -- for real --
I **ing love that table set-up. Pure summer.
The table (and the salad) looks beautiful! I adore cobb salad. Have you ever seen the episode of Curb Your Enthusiasm where Larry David orders a Cobb salad and then demands that they take most of the ingredients out of it? Very funny. I am in agreement with you on the blue cheese dressing issue--that is just WRONG.
I know. Those cookies are against the law. I will get it from her and post it ASAP.
amongst my tears due to sarah's post, i am now laughing out loud over pds' comment. i love you. i love you.
Such a gorgeous photo of your table! Not to be a total geek but... what kind of camera did you use??
Such a beautiful post (a perfect post-gathering toast! - you even worked an f* bomb in there), an amazing host and setting (thank you Sue - I'm dreaming of your backyard), and the dearest friend that we send off with love, so much excitement, and not without a little bit of sadness. I'm praying for you and will continue to do so Jordan. We're waving from this shore. Love your image offering, Sarah.
I sent the cookie recipe to the leftoverist late this morning :) It's coming.
Deana, Jess, and Rebecca - it's the same one I brought to our Saturday evening gathering.
Lots of hellos and goodbyes this weekend.
Thankful for the sunshine this morning.
p.s. LOVE your honesty mixed in with the recipe regarding your second spouse, Mary and the clear directive :) Your partnership is a beautiful thing to witness. And I'm one of those folks that picks several things out of the cobb salad and loves it - I think Priya enjoyed sitting near to me as the receiver of my olives, my avocado, my eggs - very symbiotic seating arrangement. I was blissed out with my lettuce, bacon, chicken, hints of cheese, and the happy absence of bleu cheese dressing. It was perfect! Wish I was having leftovers for lunch, but that big ass bowl of salad was empty after everyone's first helping. I went back for seconds - no deal.
Well... a vinigrette dressing or some sort or other is my favorite at least half the time, and I'm sure I would love a cobb salad with whatever you put on it.
But blame it on my partial midwest upbringing; if I ate a cobb salad with vinigrette, I'd be craving SOMETHING with blue cheese afterwards.
Don't worry--I'd ask the same question. I know next to nothing about the mechanics of my camera (a $500 Canon G10), but it takes really good shots despite my ignorance. The coloration in the photo is just a button I push in iPhoto which "antiques" it. If it was any harder than that, I wouldn't be able to do it!
I liked this entry Sarah. It was tender and true. well stated. Loved the picture of the table. Hellos and Goodbyes...everywhere...all the time. I Love what you wrote about trusting that what (she) needs will make it to the shore somehow, I wish that for all of us.
OK, as a teacher, I have said many, many times that there is "no such thing as a stupid question"...though I feel like I'm pushing the limit here. When you talk about celery leaves you are actually referring to the top of the celery stalk? I have NEVER used the top of celery for anything. Crazy!
Not a stupid question at all! In fact, I thought about explaining more about that, but was too lazy. Celery leaves are, in fact, the leaves on any bunch of celery you'll buy at the store, and they have a delightfully citrusy flavor--tiny bit peppery. The lime-green ones (versus darker green) closer to the heart of the celery are especially good. If I have celery around, I often chop up the leaves for dressing or put them whole into a salad. I don't buy celery FOR the leaves, necessarily, but I love to use them.
You can easily leave them out for this dressing.
What a beautiful place for dinner! I wish my backyard was that beautiful!
Cobb salad has to be one of my favourites - a little bit of everything. :-)
K
such a fantastic venue to host friends and loved ones! it sounds like a smash hit.
cheers,
*heather*