This hearty salad from The Artisan Jewish Deli at Home was a creation by Nick Zukin as a Seinfeld-related inside joke—while the salad does contain lettuce and cucumbers, it's far from a low-calorie lunch. An ample scoop of chicken salad, a generous pour of creamy blue cheese dressing, and a plethora of crisp bagel chips make this truly a salad for salad haters.
Why I picked this recipe: I'm a fan of large hearty salads; this one reminded me of my favorite childhood salad, the Cobb.
What worked: Once you've got the chicken salad, chips, and onions made, this salad is a snap to throw together. The easy blender blue cheese dressing makes for an addictive spread, even sans salad.
What didn't: Be judicious with the cayenne pepper—between it, the blue cheese, and the garlic, the dressing can become mighty potent.
Suggested tweaks: Feel free to play with the proportions here for your desired balance of sharpness and richness.
Reprinted with permission from The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman. Copyright 2013. Published by Andrews McMeel. All rights reserved. Available wherever books are sold.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 4 cloves garlic, peeled
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 2 teaspoons freshly squeezed lemon juice
- Pinch of cayenne pepper
- 4 ounces blue cheese, crumbled
- Kosher salt
- 4 hearts of romaine lettuce, coarsely chopped
- 2 cups Classic Chicken Salad
- 1 large cucumber, trimmed and thinly sliced (about 60 slices)
- 1 cup Pickled Red Onions
- 4 hard-boiled eggs, thinly sliced
- 40 Bagel Chips
To make the dressing, cook the garlic in a small pan of boiling water, or in a microwave-safe bowl half filled with water on medium power, for 30 seconds to mute the harsh garlic flavor. Drain the garlic and place it in a blender along with the milk, sour cream, mayonnaise, vinegar, lemon juice, and cayenne. Blend until smooth, about 30 seconds. Transfer the dressing to a small bowl, and then stir in the crumbled blue cheese. Taste and adjust the seasoning, adding salt if desired. Cover and refrigerate for at least 1 hour to allow the flavors to meld. The dressing can be made up to 3 days in advance.
To make the salad, put the romaine in a very large bowl. Pour the dressing over the top, and use tongs to toss the salad until the lettuce is evenly coated. Divide the salad evenly among large bowls. Arrange 1/2 cup chicken salad, about 15 cucumber slices, 1/4 cup pickled red onions, 1 sliced egg, and 10 bagel chips in an attractive semicircle around the inside rim of each bowl. Serve immediately.