Minnesota Cobb Salad Recipe

Name: Minnesota Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 7 Tablespoons Mayonnaise (7 Tablespoons Is A Scant 1/2 Cup); 2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need 1 Medium To Large Lemon); 3 Tablespoons Buttermilk; 1 Tablespoon Chopped Fresh Dill; 1/2 teaspoons Pure Maple Syrup; 1/2 teaspoons Sea Or Kosher Salt; 1/4 teaspoons Ground Black Pepper; FOR THE SALAD:; 2-3/4 cups Water (or Stock Or Broth If Preferred For Flavor); Salt, For Cooking The Rice; 1 cup Dry Wild Rice; 8 ounces, weight Smoked Trout; 4 whole Hard Boiled Eggs; 10 ounces, weight Salad Greens (baby Lettuces Or Mesclun Mix); 2 whole Large Roma Tomatoes, Seeded And Diced; 1/2 whole Large Red Onion, Halved Again And Thinly Sliced; 4 ounces, weight Cheddar Cheese, Grated

Servings: persons

FOR THE DRESSING:
7 Tablespoons Mayonnaise (7 Tablespoons Is A Scant 1/2 Cup)
2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need 1 Medium To Large Lemon)
3 Tablespoons Buttermilk
1 Tablespoon Chopped Fresh Dill
1/2 teaspoons Pure Maple Syrup
1/2 teaspoons Sea Or Kosher Salt
1/4 teaspoons Ground Black Pepper
FOR THE SALAD:
2-3/4 cups Water (or Stock Or Broth If Preferred For Flavor)
Salt, For Cooking The Rice
1 cup Dry Wild Rice
8 ounces, weight Smoked Trout
4 whole Hard Boiled Eggs
10 ounces, weight Salad Greens (baby Lettuces Or Mesclun Mix)
2 whole Large Roma Tomatoes, Seeded And Diced
1/2 whole Large Red Onion, Halved Again And Thinly Sliced
4 ounces, weight Cheddar Cheese, Grated

1
A note about cooking the rice: I found the best ratio of rice and water to be 1 cup dry rice to 2 3/4 cups water, not 3 cups of water as recommended on some packages. Rinse the rice in a fine strainer with cold water for 20 to 30 seconds before cooking. To cook, bring the salted water to a boil (stock or broth would work well and add extra flavor) in a pot. Then add the rice, stir, then reduce heat to low and cover the pot. Cook for 15 to 25 minutes at a simmer. My rice was done after 20 minutes. Drain any excess water, then return cooked rice to the pan and cover for 5 minutes, to allow cooking to finish and any extra moisture to absorb into the rice.
2
Make the dressing by whisking together all of the listed ingredients. Then store in the refrigerator until ready to serve. Letting it stand in the fridge will blend and boost the flavors.
3
Pull apart the smoked trout into bite sized pieces, and peel and quarter each hard boiled egg.
4
To serve, evenly distribute the lettuce between four dinner plates or large salad bowls. Top with one fourth of all other salad ingredients. Serve with the dressing poured over the top or on the side. This is best served in individual portions, not family style.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE DRESSING:, 7 Tablespoons Mayonnaise (7 Tablespoons Is A Scant 1/2 Cup), 2 Tablespoons Lemon Juice (for 2 Tablespoons You'll Need 1 Medium To Large Lemon), 3 Tablespoons Buttermilk, and more.

Yes, Minnesota Cobb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Minnesota Cobb Salad

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