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What’s In That? Stacked Cobb Salad

A bed of field greens tossed in a tangy Greek-inspired vinaigrette forms the foundation of this Jenga-like tower of veggies and toppings. Roasted corn kernels cut off the cob aren’t traditional, but they’re a touch any Hoosier will love. In place of the typical Roquefort is a creamy layer of decidedly milder mozzarella. Cherry tomatoes lend their bright character to the rich mix. A thick strata of hard-boiled eggs adds some plush mortar directly in the middle.  A crown of avocado provides freshness and body.  World of Beer showers this new-wave Cobb with unorthodox strips of fried tortillas.  Chipotle barbecue sauce gives it a hit of spice and sweetness.

 

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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