Cobb salad

There are two types of people in this world. Those who dress the salad in the bowl, and then serve it onto your plate, and those who serve the salad onto the plate, and then spoon the dressing on top. I am the former, Ed is the latter, and this makes for interesting salad arguments. 

Also, Ed believes that salads are the fastest thing ever to put together, and I maintain that they take a while. Case in point, this one was like an hour of chopping things and puttering around looking at what else should go into it before we actually ate. But, regardless as to how long it took to make or how you like to dress it, this salad was really good. Deserving of its own blog post!

Dressing

All quantities are to taste.

Whole milk plain yogurt

Basil. Lots.

sun dried tomatoes

olive oil

salt

lemon juice

pepper

Start adding things to a food processor, and taste frequently, adjusting as you go. Use water to thin it out at the end if it's too thick. 

CSA Cobb Salad

1 head green leaf lettuce

1 small fresh red onion, diced

~1C cherry tomatoes, halved

~1C green beans, steamed and chopped

1 beet, shredded or grated

2 links andouille sausage, cooked

2 eggs, hard boiled

a bunch of chives, chopped

I don't think you can really have instructions for a salad. Put everything in a bowl, toss with dressing, and serve. Or, put everything in a bowl, then put on your plate, then spoon on the dressing, and proceed to throw salad all over the table as you try to dress the salad. Either way.

And Ed made some delicious drinks - ginger beer, gin, and lemon. Those went down nicely! 

We only kept it in those pretty lines so I could take a photo. Then we tossed it all together and served. It was a very good salad! 

Oh right! And a cake! It was my coworker Lee's birthday the next day, and she's made me lots of cakes, so I figured it was time to return the favor. Followed this recipe for golden nectarine cake, and it came out beautifully. We served it at the office with lots of whipped cream.