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Spring Cobb Salad

spring cobb salad with boiled egg, pancetta, asparagus, avocado, goat cheese, snap pea, sunflower seed & herb vinaigrette
  • 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, smashed
  • 1 teaspoon Dijon mustard
  • ⅓ cup packed basil leaves
  • ¼ cup packed fresh mint leaves
  • 1 tablespoon honey
  • ½ teaspoon sea salt, plus more
  • ¼ teaspoon freshly cracked black pepper

Cobb Salad

  • 8 ounces spring lettuce mix
  • 6 hard boiled eggs, halved
  • 3 ounces thinly sliced pancetta
  • ½ pound asparagus, ends trimmed, cut into 3-inch pieces
  • 1 avocado, sliced
  • 3-4 ounces goat cheese, crumbled
  • 4 watermelon radishes, thinly sliced
  • 1 cup chopped sugar snap peas
  • ¼ cup sunflower seeds, roasted and salted
  • 2 tablespoons minced chives

Method

  1. Preheat the oven to 400°F with a rack in the center position. Line a sheet pan with parchment paper.
  2. Lay the pancetta slices on the prepared sheet pan in a single layer. Bake until the edges shrivel and they are golden brown, about 10 to 12 minutes. Transfer the cooked prosciutto to a cooling rack. Crumble, once they have cooled.
  3. 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.
  4. Arrange the lettuce on a large platter. Drizzle with half of the dressing, toss until the lettuce is evenly coated with dressing. Top evenly with egg halves, pancetta, asparagus, avocado, goat cheese, radishes, and sugar snap peas. Drizzle with desired amount of remaining dressing. Sprinkle with sunflower seeds and chives. Serve family style.