Made a whole bunch of salads and sandwiches this week in class. I found a square molding in the plate room so I ran back to my table and used it on this Cobb salad with a honey creole mustard vinaigrette. Cobb salads are pretty awesome but I get tired with classic presentations so this square molding was pretty bad ass to work with.
Here is one of my favorite sandwiches out there, The Muffuletta. I used to eat this sandwich twice a week when I lived in Louisiana. I could probably bump that up to three times a week now but I’ll save it for special occasions.
We made a lot of sandwiches and salads but they were mostly classic renditions. It’s cool knowing how to make some of them but I don’t really see the point of bringing them into a future restaurant of Eric…. If I open a Denny’s then maybe. Yikes. Then again, it’s not about the recipes, it’s about the methodology or something like that.
Eric
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Hello, great pics, I just came upon your website and enjoyed your blog.
A few quick questions?
The square cobb:
1: I notice there is only a singular leaf of lettuce, how does this work with the overall dinning experience of the salad are you left wanting more lettuce for the crunch factor?
2: How many bites is the salad pictured, is it more of an appetizer?
I am going to try and make this on Sunday. Thank you,
Joseph
1. I don’t know it’s up to who’s eating it.
2. It’s very small and would work great in a tasting menu, not ala carte.