This salad takes quite a bit of prep, but it’s faithful to recreating the flavors of the original. I’m not really a salad person, so I love richly flavored salads loaded with toppings – and this recipe fits perfectly.
Vegan Cobb Salad
- 1 large bunch kale, washed & massaged with olive oil
- 1 batch yuba bacon
- 1 block Violife foods blue cheese (others could work but this is the only authentic taste I’ve found)
- 1 large tomato, chopped
- 1 avocado, diced
- 1 maitake mushroom, brined & seared in cast iron pan, then roasted until tender (optional)
- 1/3 cup miso
- 1/3 cup tahini
- Juice of ½ lemon
- ½+ cups water (depends on preferred thickness)
Blend dressing ingredients (leftovers keep well for a few days if you have extra). Toss kale with dressing; let sit for a few minutes before adding toppings. Serve and enjoy!