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Meal House: Salmon Cobb Salad

Recipe by The Kitchen at Billings Forge 

The Kitchen’s Salmon Cobb Salad


Serves 6

  • ¾ cup of (1/4 olive oil and 2/4 Canola Oil
  • 2 tbs. red wine vinegar
  • 2 tbs. lemon juice
  • 2 tbs. Water
  • 2 cloves garlic
  • 1 tsp worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tsp. granulated sugar
  • ½ tsp. salt
  • ¼ tsp. pepper


  1. Mince the garlic, sprinkle with a little salt and by angling the knife, work the garlic and salt together against the cutting board to form a paste. Place the garlic paste, Worcestershire sauce, and mustard in a bowl and whisk together. Add either the lemon juice or vinegar and whisk again.
  2. Begin adding the oil, a few drops at a time, and whisk until completely incorporated before adding any more. The process takes a long time. As the dressing begins to emulsify, you can add the oil a little faster.
  3. When you’ve added ½ of the oil, add another tbsp of vinegar or lemon juice. Continue slowly adding ½ of the remaining oil, waiting until completely incorporated before adding more. Then, add the remaining vinegar or lemon juice. Finish-up by adding the last of the oil in a thin stream while whisking and then add the remaining ingredients.
  4. Refrigerate any leftover dressing. Make about 1 cup with a serving size of approximately 3 tablespoons.


The Salad


  • Cucumber diced
  • Pint of cherry tomatoes halved
  • Mixed greens
  • 6 Hard boiled eggs
  • 6 , 4 Ounce portions of grilled salmon seasoned with salt and pepper
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