The Kitchen’s Salmon Cobb Salad Recipe on Fox 61 News
Pint of cherry tomatoes halved
6 Hard boiled eggs
6 , 4 Ounce portions of grilled salmon seasoned with salt and pepper
¾ cup of (1/4 olive oil and 2/4 Canola Oil
2 tbs. red wine vinegar
2 tbs. lemon juice
2 tbs. Water
2 cloves garlic
1 tsp worcestershire sauce
1 tsp Dijon mustard
2 tsp. granulated sugar
½ tsp. salt
¼ tsp. pepper
Mince the garlic, sprinkle with a little salt and by angling the knife, work the garlic and salt together against the cutting board to form a paste. Place the garlic paste, Worcestershire sauce, and mustard in a bowl and whisk together. Add either the lemon juice or vinegar and whisk again.
Begin adding the oil, a few drops at a time, and whisk until completely incorporated before adding any more. The process takes a long time. As the dressing begins to emulsify, you can add the oil a little faster.
When you’ve added ½ of the oil, add another tbsp of vinegar or lemon juice. Continue slowly adding ½ of the remaining oil, waiting until completely incorporated before adding more. Then, add the remaining vinegar or lemon juice. Finish-up by adding the last of the oil in a thin stream while whisking and then add the remaining ingredients.
Refrigerate any leftover dressing. Make about 1 cup with a serving size of approximately 3 tablespoons.