Mediterranean Cobb Salad with Pesto Vinaigrette

Ingredients

Pesto Vinaigrette
 ¼ cup extra-virgin olive oil
 3 tbsp Armanino Basil Pesto, thawed
 2 tbsp white wine vinegar
 Kosher salt and ground black pepper
Salad
 3 oz sliced prosciutto
 6 cups chopped romaine lettuce (2-3 hearts)
 1 cup shredded cooked chicken
 1 cup diced English cucumbers
 1 cup canned garbanzo beans, rinsed
  cup diced red onion
  cup crumbled feta cheese
 ½ cup diced roasted red peppers
  cup pitted and halved Greek olives
 4 peeled and quartered hard-cooked eggs

Directions

1

For Vinaigrette: Combine ingredients in a jar with a tight fitting lid. Season with salt and pepper. Screw on the lid tightly and shake to combine. Refrigerate up to 3 days ahead of time.

2

Heat oven to 375°F. Arrange prosciutto in single layer on parchment paper or foil-lined baking sheet. Bake 10 to 15 minutes or until crisp, turning halfway. Let cool then break into big crumbles.

3

For Salad: Pile a platter with lettuce and arrange remaining ingredients in contrasting rows, tucking the quartered eggs in here and there. Drizzle with Pesto Vinaigrette just before serving.

Chef’s Tips

  • To prepare eggs, place in saucepan and cover completely with cold water. Bring to a rolling boil then remove from heat. Let stand 12 minutes; drain. Rinse with cold water and let stand in cold or ice water until cooled. Hard-cooked eggs are easiest to peel under running water.
  • For a bit of extra flavor, toss chicken and beans with some of the vinaigrette before assembling salad.

Ingredients

Pesto Vinaigrette
 ¼ cup extra-virgin olive oil
 3 tbsp Armanino Basil Pesto, thawed
 2 tbsp white wine vinegar
 Kosher salt and ground black pepper
Salad
 3 oz sliced prosciutto
 6 cups chopped romaine lettuce (2-3 hearts)
 1 cup shredded cooked chicken
 1 cup diced English cucumbers
 1 cup canned garbanzo beans, rinsed
  cup diced red onion
  cup crumbled feta cheese
 ½ cup diced roasted red peppers
  cup pitted and halved Greek olives
 4 peeled and quartered hard-cooked eggs

Directions

1

For Vinaigrette: Combine ingredients in a jar with a tight fitting lid. Season with salt and pepper. Screw on the lid tightly and shake to combine. Refrigerate up to 3 days ahead of time.

2

Heat oven to 375°F. Arrange prosciutto in single layer on parchment paper or foil-lined baking sheet. Bake 10 to 15 minutes or until crisp, turning halfway. Let cool then break into big crumbles.

3

For Salad: Pile a platter with lettuce and arrange remaining ingredients in contrasting rows, tucking the quartered eggs in here and there. Drizzle with Pesto Vinaigrette just before serving.

Mediterranean Cobb Salad with Pesto Vinaigrette

Yields4 Servings

Prep Time25 mins

Cook Time15 mins

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