The cobb salad: a timeless lunch option with a delightful mix of textures and flavors.This recipe takes the classic cobb to new heights by introducing the rich taste and impressive nutritional profile of JJ Bison sirloin.
Why Bison?
Bison meat is not only a delicious departure from traditional cobb ingredients, but it also boasts a leaner profile compared to beef. This substitution elevates the salad into a satisfying and health-conscious choice, perfect for a discerning palate.
Ingredients:
Salad:
3 eggs, thinly sliced
1 head lettuce, shredded
3 cups of spinach, shredded
Thinly sliced JJ bison sirloin steak
2 tomatoes, seeded and chopped
1 head of broccoli, chopped
1 avocado - pitted and diced
1 tablespoon olive oil for steak
Dressing:
1/2 cup red wine vinegar
2 tablespoons lemon
2 garlic cloves, thinly diced
2 teaspoons Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
1/2 cup greek yogurt
sea salt and pepper to taste
Directions:
Wait until the sirloin steak is room temperature, then sprinkle with salt and pepper.
In a cast iron skillet on medium high, add 1 tablespoon olive oil then sear the steak and cook until medium rare.
Slice the steak and add to salad bowl.
Mix the salad ingredients into a large bowl.
Mix the salad dressing ingredients and pour over salad.
Enjoy!
Expert Tips:
To add a touch of decadence, consider crumbling blue cheese over the finished salad.
For a substitute, white wine vinegar or apple cider vinegar can be used in place of red wine vinegar.
Leftovers can be stored in the refrigerator for up to two days. To prevent sogginess, store the dressing separately and add it just before serving.