A ruling Cobb salad

Or, that’s what Jody calls it; I can’t say that I’ve had the pleasure of tasting this particular recipe yet. When I mentioned that I had been a little lacking on writing material lately, I found an email from Jody waiting on me the next morning with the following statement:

“I am sending you my all-time favorite recipe. My family routinely goes through 4 bowls of this stuff at gatherings. It so rules.”

So, in my ongoing effort to diversify things a bit around here, I present yet another famed recipe from Jodyland.

“Best Damned Cobb Salad In History” part 1: the greens

• ½ head chopped Napa cabbage (bok choy in a pinch…but find Napa if you can)
• ½ head chopped romaine lettuce (pick off the outside big leaves)
• ½ head chopped cored iceberg lettuce (don’t use the inner rings … they are kind of bitter)
• 3 large green onions, chopped
• 1 large avocado (more if you like), chopped
• 2 large seeded tomatoes, chopped
• ½ lb bacon, cooked and chopped
• ½ lb smoked turkey breast, chopped
• 4 oz. crumbled Feta cheese
• 1 can mini corn cobs, drained and chopped
• 1 jumbo hard boiled egg, chopped
• ½ cup cooked wild rice

“Best Damned Cobb Salad In History” part 2: the dressing

• ½ cup salad oil
• ½ cup white wine or champagne vinegar
• 2 Tbsp. Dijon mustard
• 2 tsp honey
• salt and pepper to taste
• (if you are feeling wild 2 tsp white truffle oil)

Chop the greens, and combine those ingredients in a large bowl. In another bowl, combine the ingredients for the dressing with a whisk. Pour over greens and toss. Provide trough for relatives. Fill trough with salad. Make more salad while first set is devoured. Keep hands and feet away from teeth, and do not taunt Happy Fun Ball. Wash your hands before you pet the cat. Etc.

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