Combine all ingredients except potatoes to make dressing. Place potatoes in large pot with enough water to cover. Bring to a simmer and cook until tender. Drain and cool 10 minutes. Combine with dressing and chill for 20 minutes before service.
In food processor crush cranberries (wash and drain first) then place in and in bowl add above ingredients and fold until well mixed. Taste and add more powder sugar if you wish.
Bring 2 cups water to boil. Add quinoa and reduce to a simmer, covered, for 15-20 min. Once water is completely absorbed, spread quinoa on sheet pan to cool, then refrigerate in a salad bowl. Combine with remaining ingredients and adjust seasoning.
Serve with grilled vegetables and salsa verde
The important thing to remember about this Cobb salad is that the romaine lettuce gets treated differently and with much more care. It needs to be carefully washed, trimmed, drained and stored before cutting, and it should not be chopped into pieces. The whole head can either be cut into 2-3 equal sized cylinders, or the stem end can be cut to unlock the individual whole leaves. It makes for crisper lettuce that is not bruised, and the presentation is more dramatic.
serves 2-3 depending on the size of the head of romaine
Make a vinaigrette with…
You can combine these ingredients all together with the vinaigrette and chopped lettuce if you like, but I prefer a more contemporary or deconstructed approach. A Cobb has some many great ingredients that the arrangements and flavor combinations are endless.
Toss carrots in canola oil, cumin, cayenne, coriander and salt/pepper. Roast in 350 oven for 10-15 min or until just brown on the edges. Allow to cool. Place orange juice and shallots in mixing bowl. Whisk in olive oil to make vinaigrette. Add chopped orange zest and adjust seasoning with salt and pepper. Combine carrots, raisins and chickpeas, toss with vinaigrette and serve.
Prepare a vinaigrette by whisking together the sherry vinegar, sugar, blood orange juice, Dijon, salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the fennel and frisee generously in the vinaigrette and plate up with height and volume. Garnish with blood orange sections.