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Vegetarian Cobb Salad

Vegetarian Cobb Salad | A Couple CooksVegetarian Cobb Salad | A Couple CooksVegetarian Cobb Salad | A Couple CooksVegetarian Cobb Salad | A Couple Cooks

The other day I came across the quote, “Practice being kind to yourself in small, concrete ways.” (It’s part of a book I’m reading on creative renewal, which I’d highly recommend for those who consider yourselves creatives — and even those who don’t!) Maybe it’s a tad bit cliche, but it got me thinking. The challenge here is not an excuse to be self-indulgent, simply kind. Are you feeding yourself well? Do you have socks? A new houseplant? Have you committed to daily solitude and reflection?

Why is it that to stay afloat, it’s much easier to sacrifice the very self-care that’s essential for us to care for others in our lives? Even for committed home cooks Alex and me, thoughtful, nutritious meals are the first to go. We’ve gotten into the pattern where our “meals in a pinch” are still healthy: salads, omelettes, stir fries–but even so, there’s something about a thoughtfully-prepared meal that’s comforting. Kind.

This salad has a few components to prepare, but if a few are completed in advance, it’s simple to put together and a fantastic combination of flavors. The star is the coconut bacon: smoky, crispy and rich, against the bite of the blue cheese, the velvety hard-boiled eggs, and the juicy tomatoes. It hardly tastes like a salad, the flavors are so bold and bright–not to mention the colorful visual appeal.

For a little kindness the other night, Alex and I indulged in a Cobb salad and a cool glass of rosé on the porch. So worth the extra time and effort. And then instead of my habitual catching up on work in the evening–I read a book. (Take that, workaholic self.)

Related
Read about the history of the Cobb salad.
Make coconut bacon!
Make time to eat right.
Check out The Artist’s Way and tell us what you think.

Tomatoes, green onions and lettuce was from Broad Ripple Farmer’s Market. This recipe is vegetarian, dairy-free (sans blue cheese) and gluten-free.

Vegetarian Cobb Salad
 
Preparing the coconut bacon, hard-boiled eggs, and/or dressing in advance are big time savers. Store leftover coconut bacon in a sealed bag in the freezer; it thaws in seconds.
by:
Serves: 4
What You Need
  • ½ cup coconut bacon
  • 4 hard boiled eggs
  • 15-ounce can chickpeas
  • 7 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 4 tablespoons red-wine vinegar
  • 1½ tablespoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon Worcestershire sauce (vegetarian or vegan)
  • Freshly ground pepper
  • 1 head romaine lettuce
  • 1 head Bibb lettuce
  • 2 ripe tomatoes
  • 3 green onions
  • 1 avocado
  • 1 ounce blue cheese crumbles
What To Do
  1. Make the coconut bacon.
  2. Make the hard boiled eggs.
  3. Drain and rinse the chickpeas; in a small bowl, mix them together with 1 tablespoon olive oil and ½ teaspoon kosher salt.
  4. In a small bowl, vigorously whisk together 4 tablespoons red-wine vinegar, 6 tablespoons olive oil, 1½ tablespoons Dijon mustard, 1 teaspoon honey, 1 teaspoon Worcestershire sauce, ¼ teaspoon kosher salt, and freshly ground pepper.
  5. Wash the lettuce and chop it into bite-sized pieces. Slice the tomatoes. Thinly slice the green onions. Peel and chop the avocado. Slice the eggs into wedges.
  6. To serve, place greens on a plate or in a bowl. Top with eggs, tomatoes, onions, avocado, chickpeas, blue cheese, and coconut bacon. Drizzle with dressing and serve.

 

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8 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 18, 2015 at 8:02 am

    Looks like a dream! I really need to find that liquid smoke…like, immediately. Looking at this is making my mouth water big time.

  • Reply
    Crystal Moran
    August 18, 2015 at 9:07 am

    That salad looks divine! And even though I’m not a vegetaria/vegan, I’m intrigued by the coconut bacon, must try it sometime :) But my big question is, what book are you reading?

    • Reply
      Sonja
      August 18, 2015 at 3:23 pm

      Haha! I added a hyperlink to the book originally but it somehow got wiped out. Thanks for the catch! I’ve updated it here — it is called The Artist’s Way :) Hope you check it out!

  • Reply
    Katie @ Whole Nourishment
    August 18, 2015 at 10:43 am

    Salads that can turn into a meal are my kind of salad. This looks delicious and kind. ;-) Self-care is so important yet too often neglected. I love that you say it’s not about being indulgent, it’s about being kind.

  • Reply
    cynthia
    August 18, 2015 at 5:54 pm

    I’m head over heels for all of this. That coconut bacon looks incredible, and I’m so glad that you linked to the Wiki because I was JUST wondering the other day how the Cobb salad got its name! How did you know? All of this is so lovely (and the part about being kind to yourself — such a necessary and good reminder).

  • Reply
    Eva R.
    August 19, 2015 at 7:21 pm

    Sonja, I couldn’t agree more about those meals in a pinch, and the value of carving out the time to read the proverbial book some nights! We are more almost-tarian than vegetarian, but your version of the Cobb salad replete with this coconut bacon is calling my name (loudly)!

  • Reply
    Cynthia
    October 11, 2015 at 8:52 am

    Looks super yummy! And I love the idea of the coconut bacon!! I’m adding it to this week’s meal plan and can’t wait to try it. Thanks for sharing!

  • Reply
    Richard Joh
    January 7, 2017 at 5:35 pm

    I’ve made my New year’s resolutions to not only get in good shape, but stay stay in great shape! Your board looks enticing and motivational.

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    Happy Cooking! ~ Sonja & Alex