Spring Cobb Salad…
Cobb Salad reminds me of my dad. When we’re out to eat, he’ll often order a big salad…and it’s usually a cobb. And I get it…cobbs are the bomb.com!
All those yummy toppings piled high on a bed of crunchy greens? Creamy eggs, savory bacon, tart blue cheese…yaaaass please!
With the blossoms finally showing their shy faces, we are in full-blown SPRING mode over here. My mom and I go on morning walks once or twice a week and we are loving all the green grass, budding blossoms and morning sunshine! On our walks we talk about anything and everything, but of course one of our fave topics is food.
We tell each other about recent favorite meals we’ve had, and we plan what recipes we want to make for the blog.
You better believe this Spring Cobb Salad was discussed in detail on one of those said walks…
With Spring in full bloom, we decided to take the typical cobb and twist it into a hello-blossoms-and-warm-weather kinda salad…a Spring Cobb Salad.
We added some fun “Springy” ingredients like asparagus, thinly sliced radishes and marinated artichokes, and then drizzled a lemon basil vinaigrette to give it a zesty punch of flavor.
We called the usual crew of taste testers (the boys in the fam) to help us devour this giant plate of goodness, and were happy to hear that even Papa D., the King of Cobbs himself, gave this a stamp of approval.
So go celebrate Spring with a Spring Cobb Salad! Your taste buds will be happy 🙂
- 1-2 heads butter lettuce
- 8-10 asparagus sprigs
- 4-6 hard-boiled eggs
- 2-3 radishes, thinly sliced
- 1 large avocado
- 6-8 slices bacon
- 1 cup jarred artichokes in oil
- 2 cups cooked chicken, cubed
- 1/2 cup blue cheese crumbles
- 1-2 cups micro greens
- Salt and pepper to taste
- 1 cup extra-virgin olive oil
- Juice and zest from two lemons
- 2 Tbsp. white balsamic or red wine vinegar
- 1/4 cup fresh basil
- 2 cloves garlic
- Kosher salt and pepper to taste
- Rinse and dry butter lettuce and lay on large platter.
- Steam asparagus until fork tender.
- Slice hard-boiled eggs.
- Using a mandolin, carefully slice radishes.
- Remove pit from avocado and slice into thin slices.
- Cook bacon and cut into small pieces.
- Drain artichokes and chop.
- Cut chicken into bite-sized pieces. (You can use thick-sliced deli chicken or grill/bake chicken breasts and cut into cubes.)
- Arrange everything on top of lettuce and drizzle with dressing. Top with salt and pepper to taste.
- Combine evoo, lemon juice and zest and vinegar in bottle.
- Finely chop basil and mince garlic and add to mixture, along with salt and pepper.
- Emulsify and store in fridge. Let come to room temperature before using, as olive oil will solidify when refrigerated.
- Makes about 1 1/2 cups dressing.
Did you try this recipe? Leave a comment below and let us know how you liked it!