Recipe: Healthy Cobb Salad with Ginger carrot dressing / by Ginevra Held

Another recipe here folks!

Last night I made a roast chicken.  There is only one way to roast a chicken (don't even try to argue with me) and that is the Zuni Chicken with bread salad recipe.  As we all know, I think we all know, the Zuni Cookbook is a bit pedantic to say the least, so I always use Saveur's version of her recipe.

Chugging right along here with this 21 Day Elimination diet, again thank you Gwyneth Paltrow for all of your great ideas (I mean this both genuinely and a bit ironically as I haven't had cheese for 10 days and I am in the goddamn South of France....) 

So I saw that GOOP had a yummy looking recipe for Ginger Carrot dressing, so I thought I make a pseudo Cobb Salad and use this dressing.

I am going to transcribe the directions for the dressing here, for full ingredient list and directions click here:

1. Pulse the carrot, shallot and ginger in a blender until finely chopped.

2. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

I left out the water and I didn't have any miso.  I think water makes things go a bit off more quickly.  The dressing really is the bomb! So delish.

Then I assembled my Cobb salad: Lettuce, sliced fennel, cucumber, roast chicken, avocado and again with the pickled onions.

Super delish! Try it and let me know!

By the way, if you didn't already realize, I am a bit obsessed with food photography at the moment, so the photo above is mine!

xo, Ginevra