Salmon & Fruit Cobb Salad with Blackberry Jalapeno Dressing

Salad Season Has Arrived!!! I'm dying for all the local, organic produce at the Farmer's Market. 

I want everything local; I keep buying baskets and baskets of local produce. I called Terra Organics and signed up for a CSA basket and some wholesale produce cases. I also bought a WHOLE COW. You GUYS. A WHOLE cow!!! I bought him as a calf for $350 and paid $380 to have him delivered to a local farm. My friend from high school is going to raise him and Sean will eventually kill and butcher our cow along with theirs in trade for the raising and tending of our cow. My son overheard me on the phone, voice texting this info and asked me excitedly if we got a "pet cow". Umm. Well yes? No? I'm not sure. All I know is I own a large cow. It's going to be delicious!

Fletchers had sent me some of their amazing bacon recently, and I was DYING to make a huge Cobb salad. The fresh peaches are JUST starting to come into the grocery stores, and they smell so good! I grabbed some peaches and some blackberries and decided a really vibrant, colorful salad dressing would be the perfect accompaniment to this salad. 

  • 2 Heads Romaine 
  • 1 Pound Fletcher's Bacon, cooked and roughly chopped 
  • 1.5 pounds salmon, grilled and broken into chunks 
  • 6 oz bleu cheese, crumbled
  • 1 cup cherry tomatoes. halved 
  • 1 Peach, sliced into wedges 
  • 1 English cucumber, quartered and sliced 
  • 1 cup blackberries 
  • 1 Avocado, chopped into chunks 
  • 4 scallions, sliced 
  • 4 hardboiled eggs, quartered and sliced 

Salad Dressing: 

  • 1/2 c olive oil
  • 2 cloves of garlic 
  • 1/4 cup rice wine vinegar 
  • 1/4 cup of fresh lime juice
  • 1/4 cup blackberries
  • 1 jalapeno with seeds
  • 1 tsp cumin 
  • 1 tsp salt 

In a large bowl, arrange all of the salad ingredients. 

For the dressing add the oil, garlic, vinegar, lime juice, blackberries, jalapeno, cumin, salt and Dijon to a food processor or blender. Puree on high until smooth. Season with salt to taste.

Toss the salad with the dressing and serve immediately. If making this ahead of time, just keep the dressing on the side. 

Corie CameronComment