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Sauté
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6
Entreé Servings
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Vegan

Cobb Salad with Sautés

Ensemble Sautés tossed in freshly made Green Goddess dressing with all the classic fixings plus coconut “bacon”.

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Photo of bowl full of Cobb Salad with Sautés.

Cooking Instructions:

  1. Coconut Bacon:
    Mix maple syrup, tahini, soy sauce and liquid smoke in a bowl until smooth; add in coconut flakes and gently fold until all pieces are coated; place onto a parchment lined tray and bake in the oven at 350 until golden brown (approximately  10-12 minutes); cool completely.
  2. Green Goddess Dressing:
    Place all ingredients except for oil in a blender and blend on high until smooth; while the machine is running, slowly drizzle in olive oil until the dressing is thick and creamy.
  3. Cobb Salad:
    Place a sautepan over medium-high heat and add 2 Tbsp of oil; saute Ensemble Sautés until golden brown and warm throughout.
    Toss chopped romaine with 2 cups of green goddess dressing; taste and adjust seasoning. Layer charred corn, tomatoes, red onion, Ensemble Sautés, avocados, sunflower seeds and coconut bacon on top; drizzle with remaining dressing.

Ingredients:

Coconut Bacon
  • 3 cups large unsweetened coconut flakes
  • 2 Tbsp maple syrup
  • 1 Tbsp tahini
  • 4 Tbsp soy sauce
  • 2 tsp liquid smoke
Green Goddess Dressing
  • 4 cups parsley leaves
  • 4 cups basil leaves
  • 2 cup green onion, chopped
  • 4 ea garlic cloves
  • 1 cup tahini
  • 4 ea lemons, zested + juiced
  • 4 Tbsp capers
  • 3 Tbsp salt
  • ½ cup water
  • ¼ cup olive oil
Cobb Salad:
  • 6 heads romaine, chopped and washed
  • 3 cups green goddess
  • 4 cups corn kernels, charred
  • 4 cups cherry tomatoes, halved
  • 3 cups sliced red onion
  • 3 lbs Ensemble Sautés
  • 3 ea avocados, sliced
  • 2 cups sunflower seeds
  • 3 cups coconut bacon