The idea of fruit in a salad baffled me years ago. Who would dare put pears in a bowl with mixed greens? What kind of dressing goes with fruit and lettuce? Then one day for lunch, I tried the signature salad from a nearby Cosi restaurant in Manhattan...and the rest is history.
If you’ve ever had the pleasure of having a salad from Cosi restaurant, then I'm sure you have experienced the greatness of their signature salad. It is hands down my favorite salad with a dressing that will have you licking the bowl. I miss living in the big city where I have access to all my favorite foodie spots. I used to love click-clacking around midtown, meeting my friends for lunch, eating big salads, and drinking strange fruit teas. For now, I have to improvise up here in the 'burbs. There are numerous copycat recipes online for the signature salad, but I had to search high and low for that delectable shallot dressing. A few came very close. After what seemed like an endless search, I was able to narrow down my favorite copycat recipe thanks to The Brown Eyed Baker.
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The Cosi signature salad is the first salad I’ve eaten with fruit in it. It's a nice variation of textures, with a perfect combination of salty and sweet from the nuts, cheese and fruit. I added leftover baked chicken from dinner the night before. My hubby sliced up a boiled egg in his. No egg for me. I kinda felt like that would move us in another direction with the flavor and texture. The added spicy chicken was a great companion to the sweet fruit. Now, if only I could master the recipe for that slice of bread heaven they serve with the salad.
At any rate, my big sweet, fruity, nutty, salad was a success. I think I saw a salad with grilled watermelon and feta cheese that I would like to try next. I'm on it...
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This recipe is an adaptation of the signature salad
*Note: The Original Cosi salad does not have chicken or eggs.
INGREDIENTS:
3 cups mixed greens
1 cup cooked chicken, chopped
1 gala apple - skin on, diced
1 pear, peeled and diced 1 cup red grapes - halved 1/4 cup dried cranberries 1/4 cup shelled pistachios 1/4 cup ounces blue cheese(crumbled)
Shallot Vinaigrette Dressing 1 large minced shallot 2 cloves minced garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup sherry vinegar (substitutes red wine, champagne, or rice wine vinegar)
3/4 cup light olive oil ( label reads for baking or frying)
1 tbsp honey
Combine shallots, garlic, salt, pepper, honey, and vinegar in a small bowl and whisk to combine.
Prepare salad.
DIRECTIONS:
Rinse and thoroughly dry all salad ingredients.
Layer lettuce into a large bowl.
Add fruit on top of lettuce
Add chopped chicken
Toss salad ingredients.
Slowly whisk olive oil into the vinegar mixture.
Pour over salad and toss to combine.
Add crumbled cheese on top.
Serve immediately.