SPRING COBB SALAD

Still celebrating the lovely return of all the beautiful delish spring produce!! I have been running on fumes this week with work and have been eating out way too much and I feel it in my bones. UGH! I just had to have some time in my kitchen tonight. It really is my therapy. 

Fresh spring veggies like golden beets and asparagus are simply seasoned then roasted to really bring out their delicious flavors, then paired with classic cobb salad ingredients like crumbled bacon, sliced hard boiled eggs, and cheese. 

Start by making a couple hard-boiled eggs, a Cobb salad staple. This salad recipe serves two so technically you’ll only need 2 hard-boiled eggs but I always make extra to keep around for breakfast and snacks. 

Add the eggs to a pot then cover the tops by 1″ with cool water. Bring the water to a boil then place a lid on top, remove from the heat, and then let the eggs steam for exactly 12 minutes. Remove the eggs to a bowl filled with ice water then let them chill out until they’re cool enough to handle.

Once the eggs are cool enough to handle, lightly smash each one down on a cutting board then roll it with a little bit of force to crack the egg all the way around. Then, peel!

Tip: always peel hard-boiled eggs when they’re freshly cooked. If you refrigerate with the shell on then try to remove it later it’s nearly impossible to peel.

Meanwhile, get the bacon cooking. 

Time for those spring veggies. Again, I used beautiful golden beets and asparagus.  

Start with the golden beet. You’ll need one large beet  or 2 small ones, and you can absolutely use a red one if that’s all you can find. Just know that your fingers may be stained a little pink after handling them. Slice off the top and bottom then peel and cut into large pieces. Toss with extra virgin olive oil, salt and pepper. (there’s no magical amount, just use what feels right,) then pop into the preheated oven on a baking sheet to roast for 15 minutes.

Finally, trim 1/4 asparagus then chop into 2″ sections and, you guessed it, season with EVOO, salt and pepper. Add them to the sheet pan with the roasted beets  then roast for 5 more minutes.

Then prepare your salad. I love a nice Spring blend of greens and then I used fresh blackberries, blueberries, pine nuts,radishes, avocado , and a peppered feta cheese. 

Anything goes as far as dressing. We love a honey vinaigrette with this !

Dinner is served !

Xo,

Sam