Springtime Cobb Salad

Sorry, no bacon in this recipe but all sorts of other seasonal goodies! Have this for a heavier lunch or a lighter dinner. Get thee to a farmer’s market right away and try to buy the freshest produce and eggs you can. Or better yet, grow a pot of lettuce on your deck. Or email me, if you are local, come arrange a time to come over and pick some lettuce. Fresh and so delicious!

Makes a large salad for one or a smaller salad for two

Ingredients

2 large bunches baby greens, any type, local is best
1 bunch asparagus, roasted
1-2 eggs, hard boiled (buy local from a farm if you can)
2 tablespoons crumbled blue cheese, optional
1/2 ripe avocado, sliced or 1/3 cup sliced kalamata olives
1/4 red pepper, sliced thin
1/2 cup cherry tomatoes, sliced in half
Lemony Balsamic Vinaigrette (see recipe here)

Directions

1. If you haven’t already (I had leftover asparagus from last night’s dinner) roast the asparagus: heat the oven to 400 degrees F. On a baking sheet add the asparagus and drizzle with olive oil and a sprinkle of salt and pepper. Roast for about 30 minutes, until soft and slightly brown.
2. In a salad bowl toss the lettuce with a tablespoon of the vinaigrette. Transfer to a salad bowl and add the cooled asparagus, sliced egg, blue cheese if using, avocado or olives, red pepper and tomatoes. Drizzle with a little more of the dressing and serve.

Recipe and Photos Copyright© Heather Carey, MS 2016