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Portobello Cobb Salad

Active Time: 30 minutes
Total Time: 40 minutes
  • Gluten Free
  • Vegetarian
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Big Kids Plate
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Why we love it:

The reason Cobb salads are so good is because they’re complicated and interesting! Any grilled or roasted vegetables can become a great cobb, but we can’t get enough of these herbed mushrooms. If you want this to go faster, read the Culinary Skills section, there are shortcuts! This can also ALL be prepped ahead which is a great way to plan for it.
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Ingredients

  • 6 Eggs (or as many as you’d like to serve)
  • 2 cloves Garlic (minced)
  • 1⁄2 cup Extra Virgin Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Dried Oregano
  • 1⁄2 Tablespoon Kosher Salt
  • 1⁄4 teaspoon Black Pepper (freshly ground)
  • 1 English Cucumber
  • 1 pint Cherry Tomatoes
  • 5 ounces Blue Cheese
  • 1 Avocado (large, diced)
  • 1 pound Portobello Mushroom
  • 10 cups Romaine Lettuce (chopped, about 2 large heads)

Cooking Instructions

  • 1. PREHEAT OVEN TO 400 DEGREES
  • 2. EGGS

    Place 6 eggs in a small pot and cover with water. Bring to a boil, turn off the heat, and cover. Let sit for 15 minutes, then run under cold water and peel eggs.

  • 3. VINAIGRETTE

    Mince the garlic finely. Whisk all the ingredients together in a medium bowl or shake well in a jar.
    (That is: ½ cup olive oil, 3 Tablespoons red wine vinegar, 1 Tablespoon Dijon mustard, 2 cloves garlic, 1 Tablespoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper)

  • 4. PREP VEGGIES

    Dice or slice the cucumber; wash and decide to halve cherry tomatoes or not. Crumble the
    blue cheese; dice the avocado.

  • 5. MUSHROOMS

    Slice the mushrooms into ⅓” wide stripes. Season with a drizzle of olive oil and a Tablespoon or so of the dressing. Bake at 400 for about 12 - 15 minutes or until they’re golden brown and tender. Set aside.

  • 6. GREENS

    Wash the romaine and dry very well. Place in a large serving bowl.

  • 7. SERVING

    Top lettuce with the ingredients: mushrooms, cucumber, avocado, tomatoes, blue cheese. You can arrange them in a pattern or pile them on top - or serve in individual bowls. Toss with dressing or serve it on the side.

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Substitutions

  • DAIRY FREE:
    omit
  • COW DAIRY FREE:
    try shredded pecorino or hard goat’s cheese, sheep feta or chevre is great too
  • MUSHROOMS:
    tofu or tempeh cubes are perfect. Or omit, there are so many great items here it’s not mandatory
  • EGGS:
    omit if allergic or dislike
  • SEEDS:
    sometimes I add sunflower seeds or pepitas
  • DRESSING:
    buy a bottle and save this step

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • I would just deconstruct this to make a simple salad with approved items! I bet they like eggs, and some veggies. Maybe they’ll try some mushrooms. Swap in broccoli or carrots, maybe snap peas from your produce drawer
  • Serve with avocado toast or a roll

For Toddlers

  • Slice the mushrooms into smaller pieces and try some lettuce spears which are crunchy and fun
  • Add ingredients on the side to fill their plate

For Choosy Eaters

  • Swap blue cheese out for cheddar or mozzarella cheese
  • Deconstruct the salad so they can try things. You can cook tofu cubes or some potato wedges with the mushrooms to go on top if they like those

Prep Ahead & Use It Up

  1. Make the dressing – lasts for weeks! This is a great one to double or triple
  2. Wash the lettuce, keeps for 2 days
  3. Cook the mushrooms, keeps for 3 – 5 days – serve cold or warm up first
  4. Cook and peel the eggs, keeps for 2 days

Culinary Skills

Place all the salad ingredients in a jar, seal, and shake to combine. Adding the salt and vinegar first helps dissolve the salt. Then add the other ingredients. 

Making your own dressing is very easy and totally worth it. You can double or triple this recipe and store it for many weeks in the fridge.

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