California Cobb Salad
Citrus & Turmeric Poppy Seed Dressing
- juice of 1 Navel Orange
- juice of 1 Lime
- 1/4 cup Good Quality Olive Oil
- 1 jarred Roasted Red Bell Pepper, roughly chopped
- 2 Green Onions, light green and dark green parts only, quartered
- 1/2 tsp. salt
- 1/2 tbsp. Freshly Peeled and Grated Turmeric or 1/2 tsp. dried
- 1 tbsp. Honey
- 2 tsp. Poppy Seeds
California Cobb Salad
- 1 can Chickpeas, drained and rinsed
- 1 tbsp. Butter
- 1/4 cup Olive Oil
- 1 Garlic Clove, smashed
- Salt to taste
- 1 large head Radicchio, leaves torn
- 1 head Red Romaine or Romaine lettuce, leaves torn
- 1 cup Pitted California Green Olives, halved
- 2 Radishes, sliced thin
- 1 Naval Orange, peel and pith removed, slice into rounds, then slice the roughs in half
- 1/4 cup toasted, salted Pepitas
- 1/4 cup Shaved Parmesan Cheese
Directions
- Dressing: Combine all of the ingredients except for the poppy seeds into a blender and blend until smooth. Add the poppy seeds and stir to incorporate. Dressing can be made in advance and stored in an airtight container in the refrigerator. The dressing will separate as it sits in the fridge, simply shake to combine before serving.
- Chickpeas: Line a plate with a paper towel and set aside. Heat the butter and 2 tablespoons oil in a large nonstick skillet over medium-high heat until butter melts. Add the chickpeas and garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6-8 minutes. When crisp, pour the chickpeas onto the prepared plate to soak up any grease.
- Salad: While the chickpeas cook, assemble the salad. Layer the radicchio and Romaine on a platter. Tuck in the orange slices then top with the olives, radishes, pepitas, and parmesan. Sprinkle the prepared chickpeas over top. Season to taste with salt and flaky salt then serve immediately with Turmeric Orange Poppy Seed Dressing.
