clean living// upgraded cobb salad with maxine goynes
in the kitchen with maxine
UPGRADED COBB// SALAD RECIPE
“
CHOPPED SALADS ARE SO VERSATILE: AS LONG AS YOU HAVE SOME GREENS AS A BASE AND A FLAVORFUL DRESSING, YOU CAN MAKE A REALLY GOOD CHOPPED SALAD WITH WHATEVER ELSE YOU HAVE ON HAND. THIS ONE IS PANTRY-FRIENDLY, WITH CANNED CHICKPEAS FOR PROTEIN AND THE HIGHLY UNDERRATED TANGY AND SPICY JARRED PEPPERONCINI. THINK OF THIS AS A SALAD BLUEPRINT TO WORK OFF OF: USE WHAT YOU HAVE AND MAKE IT YOURS.” // MAXINE @MAXINEGOYNES
INGREDIENTS
for the salad//
1 head romaine, chopped
2 avocados, diced
2 or 3 cooked red beets, diced
4 scallions, thinly sliced
½ cup cherry tomatoes, halved
1 cup chickpeas
3 pepperoncini, sliced
for the dressing//
2 teaspoons dijon mustard
2 teaspoons real maple syrup
¼ cup red wine vinegar
2 tablespoons neutral oil
½ cup extra virgin olive oil
coarse salt
black pepper
DIRECTIONS
1. first make your dressing. combine the dijon, maple syrup, and vinegar in a bowl. whisk to combine,
then slowly stream in the oils, whisking constantly. season to taste with salt and pepper.
2. lay a bed of lettuce on a serving plate and top with the assorted toppings. drizzle with dressing to finish.
3. pair with additional protein of your choice of leave as is.
