Autumn Cobb Salad
Gluten-Free
Vegetarian
This vegetarian take on a Cobb salad subs in tofu for the meat and uses wild rice for an autumnal twist.
Dressing:
- 1 clove garlic
- 1 tsp. Dijon mustard
- 1/4 cup apple-cider vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. Sucanat or brown sugar
- 1/2 tsp. sea salt
- 1/2 cup extra-virgin olive oil
Salad:
- 1 cup water
- 1/4 cup wild rice, rinsed and drained
- 1/4 tsp. sea salt
- 8 oz. extra-firm tofu
- 1/2 tbs. extra-virgin olive oil
- 4 large, hard-boiled eggs
- 1 avocado, diced
- 4 oz. aged Gouda cheese, sliced
- 1/2 cup toasted pistachios, chopped
- 1 large carrot, shredded
- 4 cups baby spinach
STEP 1
Bring the water, wild rice, and salt to a boil in a small pot, then reduce the heat to low, cover, and cook at a simmer until the rice is slightly chewy and some of the grains have burst open, about 45 to 50 minutes. Let cool.
STEP 2
Preheat the oven to 400 degrees F.
STEP 3
Drain the tofu and wrap it in a kitchen towel, then allow it to stand for 15 minutes while the towel absorbs excess moisture. Unwrap the tofu and cut into 1/2-inch cubes, then place cubes on a baking sheet and toss with the olive oil. Bake for 15 minutes, then flip the cubes and bake for about 20 minutes more, until the tofu is crispy. Let cool.
STEP 4
Bring a large pot of water to a boil, then use a slotted spoon to gently lower the eggs into the water. Allow the eggs to boil for 30 seconds, then reduce the heat to maintain a low simmer. Cover and cook for 13 minutes, then remove the eggs from the hot water and place them in an ice bath to cool completely. Peel, slice, and reserve.
STEP 5
Combine all the dressing ingredients in a jar and shake well to combine.
STEP 6
Spread the spinach on a large platter or four plates. Drizzle with a little dressing, just to moisten. Compose the toppings in seven rows, alternating colors. Drizzle the remaining dressing over the salad and serve.
For more flavorful, autumn inspired recipes, see “5 Hearty Fall Salads“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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