Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes from Jill published here on Conejo Valley Guide!
Happy March everyone! Since the Irish always seem to steer me towards thinking of potatoes, here is a great take on potato salad – Potato Cobb Salad! Fill up your platter with rows of beautiful salad fixings and toppings and let your guests pick and choose what they like. Serve with a side of Cilantro Buttermilk dressing for a real crowd pleaser – maybe even Oscar Party worthy! Enjoy! -Jill
Potato Cobb Salad
3 lbs Yukon gold potatoes
¾ tsp salt
1 16 oz bottle oil & vinegar dressing
8 cups mixed salad greens
2 large avocados
1 Tbsp fresh lemon juice
3 large tomatoes, diced
12 small green onions, diced
2 cups shredded cheddar cheese
4 oz crumbled blue cheese
8 slices cooked bacon, crumbled
Cook potatoes in boiling, salted water to cover for 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with ¾ tsp salt. Pour 1 cup of dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes and next 4 ingredients in a row over salad greens. Sprinkle with pepper. Serve with remaining dressing.
Cilantro Buttermilk Dressing
½ cup buttermilk
1 Tbsp red wine vinegar
1 Tbsp Hidden Valley Ranch Mix
1 ½ Tbsp grated Parmesan cheese
1/3 cup vegetable oil
½ cup fresh cilantro, chopped
1 Tbsp fresh lime juice
Combine all ingredients in a blender and blend until smooth. If it gets too runny, add more Parmesan cheese. Keep chilled.