We’ve all heard of transitional dressing (shorts + tights anyone?!), but I’m definitely a sucker for transitional cooking. I’m ready for fall (pumpkin spice lattes, brown butter bundt cake), but I’m still holding on to the last days of summer. With fall around the corner, and the last of the heirloom tomatoes at the farmer’s markets – this is a great late summer salad. The vinaigrette for this recipe is adapted from Gwyneth Paltrow’s cookbook, My Father’s Daughter, and the maple syrup gives a hint to the autumn days ahead.
Late Summer Cobb Salad
(serves 2)
1 Avocado
3 Strips Low Sodium Turkey Bacon
2 Hardboiled Eggs
2 Heirloom Tomatoes, chopped
1 Head Watercress
Chives (to taste)
1 Teaspoon Dijon Mustard
1 Teaspoon Real Vermont Maple Syrup
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Chives
Sea Salt, Pepper (to taste)
Whisk together Dijon, Maple Syrup, Olive Oil, Vinegar, Chives, Salt and Pepper. Set aside.
Set oven to 400°F. Place tin foil on a rimmed baking sheet. Place bacon on sheet and bake 15 minutes or until desired done-ness (I like it crispy!). Remove from oven and place on paper towels to drain.
Arrange watercress leaves on plate. Arrange chopped avocado, Turkey, Egg, and Tomatoes on top. Drizzle with vinaigrette. Garnish with extra chopped chives, salt, and pepper if desired. Enjoy!
Oh, By The Way: Check out the book the vinaigrette is adapted from, lot’s of great recipes: My Father’s Daughter
Let’s Be Honest: Are you wondering what exactly watercress is? Check out the Epicurious Visual Guide to Salad Greens.
Accessorize: Make sure your hands are pretty while you’re chopping all those veggies with Chanel’s New Fall 2012 Nail Colors.
