I was watching the weather on the news before I left for work this morning, and the weatherman said something like: “If you think you’ll be walking out the door to dry roads this morning, you will be very mistaken”… and of course, he was right. It was yet another slippery morning, one of the many we have had in the last month and a half. It just set the tone for the rest of the day.
And….There is a very good chance that this weather could be my fault.
I’m quite certain this past summer I proclaimed to the world that I was melting (numerous times throughout July and August), and how I would love a raging blizzard outside my window. I goofed. I should have made it clear that I only wanted one raging blizzard. One blizzard. For only one day. And then the snow could shut off, and the sun could come out, and the roads could be dry for the rest of the winter. But that’s not meant to be. Not just yet, anyway. Apparently we have about six more weeks of winter.
I think we can handle that.
Six more weeks of winter.
I can remember how excited I was in October to start making winter meals. I love them. They’re truly comfort food. They’re the stick to your ribs, keeps you warm meals. That seems like so long ago.
I’m sick of them.
At least for today.
All day long I thought about summer, and how a salad with an ice cold bottle of pop (Yep.. I call it pop. Western NY girl here!) would taste so good…
A Cobb salad. With blue cheese, chicken, bacon, eggs, tomato, and avocado. For the twist? Maybe something a little lighter… like a Cobb lettuce wrap. Everything we love in a Cobb salad, but a smaller version that we can just pick up and eat. Drizzled with homemade buttermilk ranch dressing, and topped with chopped chives. And a bottle of ice-cold sparkling clementine. Perfect.
It was definitely a pick-me-up, and brought a little summer into what was a rather dreary day.
Six more weeks… we can do it, right? Yeah, I think we can..
Cobb Lettuce Wraps
Serves Four / Two Wraps Each
8 Boston lettuce leaves, cleaned and left whole
2 chicken breasts, grilled and sliced into cubes
4 slices of bacon, cooked crisp, and chopped
1 avocado, cut into cubes
4 hard boiled eggs, cut into cubes
1 large tomato, chopped
4 oz blue cheese
¼ cup chives, chopped
Lemon slices for drizzling
Buttermilk Ranch Dressing (Recipe Below)
Assemble the lettuce wraps:
Lay each lettuce leaf on work surface. Place a few cubes of chicken on each lettuce leaf. Arrange the bacon, avocado, eggs, tomato, and blue cheese in rows on top of the chicken.
Drizzle with buttermilk ranch dressing, and garnish with chives.
Buttermilk Ranch Dressing:
1 cup buttermilk
½ cup mayonnaise
1 clove garlic, finely minced
¼ tsp ground mustard
1/8 tsp cayenne
1 tbsp fresh parsley , chopped
1 tsp fresh chives
½ tsp salt
½ tsp pepper
Whisk the buttermilk, mayonnaise, garlic, ground mustard, cayenne, parsley, chives, salt, and pepper in a small bowl until well blended.
Cover and refrigerate for up to one week.