The first thing I want to say is that this is the best salad I’ve ever had in my 27 years of being alive!
It’s a pretty bold statement, but it’s true. We discovered this salad at a place called Dusty’s Wine Cellar while temporarily living in Michigan for the last 7 months. And since we’re moving back to Texas next week, I had to make my own!
They call it a Cobb Salad on their menu, but it’s not really a Cobb salad.
It’s more of a Greek meets Italian meets Cobb meets Brazilian meets Asian salad. Hence the name I’ve given it, the everything salad. The unique combination of flavors and textures from the different cuisines creates a mouthwatering salad for any occasion.
The salad it made up of a bunch of random ingredients that at first, don’t seem like they should go together, but oddly enough tastes like heaven in your mouth. And coming up on summer, you can never have enough salad recipes!
Of all the ingredients, my favorite are these creamy colored cylinder shaped things that at first we thought were artichokes, but later we found out were actually hearts of palm, which I think I may have heard of before, but definitely never tried.
Hearts of palm are the inner core and growing bud of the palm tree, so the literal name, Hearts of Palm, makes a lot more sense now 😛 They are also referred to as swamp cabbage. To find fresh hearts of palm, you have to go where they are grown, places like Florida, Costa Rica, Ecuador, Brazil, Argentina. The hearts of palm I used are in a can, and I’m assuming are the same ones that Dusty’s Cellar used as well, a brand called Reese.
The taste is hard to describe. It’s a very mild flavor and the texture is what gives it more of it’s character. It’s a simple, but unique addition to this salad and one of the ingredients that make it so delicious!
Add an optional protein to your salad to make for a more filling meal. My favorite is baked salmon. I wrap salmon in parchment paper with a liquid for steaming and seasoning. You can use soy sauce, honey, dressing, etc. Bake at 350 for 30 minutes for a tender, moist salmon.
You can easily make this recipe gluten free, dairy free, vegetarian, and paleo by removing or replacing certain ingredients.
Greek, Cobb, Italian, Brazilian, Everything Salad
This salad incorporates ingredients found in traditional Greek, Cobb, Italian, Brazilian, and Asian salads. The unique combination of flavors and textures from the different cuisines creates a mouthwatering salad for any occasion. Top with your choice of protein and a honey mustard vinaigrette.
- 1 head romaine lettuce
- 1/4-1/2 tomato, diced
- 1/2 can hearts of palm 3-4 pieces
- 10 pieces small genoa salami about 1.5 oz
- 1/4 cup gorgonzola
- 2 hard boiled eggs
- 12-15 kalamata olives, halved
- 1/4 cup sliced almonds
- 1/2 cup homemade honey mustard vinaigrette
Rinse and cut romaine.
Dice tomatoes and hard boiled eggs, cut hearts of palm into 1/2-inch pieces, cut salami into strips, and halve the olives.
Toss all ingredients into a large bowl and toss with honey mustard vinaigrette dressing.
Top with your choice of protein or eat as is.