Simple Recipes for Every Day
Spring Cobb Salad
- Serves: 6
- Prep Time: 25 min
- Cook Time: 40 min
Ingredients
Herb Vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon Dijon mustard
- ⅓ cup basil leaves
- ⅓ cup fresh mint leaves
- 1 tablespoon honey
- ½ teaspoon sea salt, plus more
- ¼ teaspoon freshly cracked black pepper
Salad
- 4 ounces thinly sliced pancetta, chopped
- ½ pound asparagus, ends trimmed, cut into 3-inch pieces
- ¼ teaspoon sea salt
- 5-6 ounces spring lettuce mix
- 6 hard boiled eggs, halved
- 1 avocado, sliced
- 4 ounces goat cheese, crumbled
- 4 watermelon radishes, thinly sliced
- 1 cup sugar snap peas, chopped
- ¼ cup sunflower seeds, roasted and salted
Method
Make the dressing. To a blender or food processor, add the olive oil, balsamic, lemon juice, garlic, mustard, basil, mint, honey, salt, and pepper. Blend until smooth, about 1 minute. Dressing can be stored, refrigerated, in an airtight container for up to 1 week.
In a medium skillet, cook the pancetta, stirring often, until crispy, about 4-5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, reserving 2 teaspoons of rendered fat in the skillet. Add the asparagus to the skillet, sprinkle with the salt, and cook, stirring often until tender, about 6-8 minutes.
Arrange the lettuce on a large platter. Top evenly with the eggs, pancetta, asparagus, avocado, goat cheese, radishes, and sugar snap peas. Drizzle with the herb vinaigrette, then sprinkle with sunflower seeds and chives. Serve family style.