Spring Cobb Salad

It’s officially feels like spring!

I know that it’s been spring for almost a few months now, but the weather is finally getting nicer, the birds are singing, and the flowers are blooming! Everything is coming back to life and it brings me such joy!

With the weather getting warmer, I want to spend maximum time outside and minimal time inside. Which is why Salad Supper is one of my favorite weekday dinners!

And this Spring Cobb Salad is my new favorite!

This salad is all about the spring produce!

New Bibb lettuce is topped with roasted asparagus (this bunch was so thin and sweet that I only had to roast them for 10 minutes!), cherry tomatoes, roasted potatoes, thinly sliced cucumber, and peppery radish!

I topped my salad with some hard boiled eggs to make it vegetarian, but it would be so delicious with some grilled chicken and chopped bacon added in too!

I topped my salad with the easiest shallot vinaigrette that makes everything pop!

Spring on a plate! Happy eating, everyone!

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Spring Cobb Salad

Serves one heartily, two modestly | Time: 20 minutes

Ingredients:

• Salad Ingredients
  • 6-8 Bibb lettuce leaves, enough to cover a large dinner plate or small platter
  • 6oz asparagus, trimmed, seasoned with olive oil + salt/pepper, and roasted at 375 degrees until tender and slightly browned, about 10 minutes
  • 1 large Yukon Gold potato, cubed, seasoned with olive oil + salt/pepper, and roasted at 375 until golden brown, about 15 minutes
  • 1/2 English cucumber, halved and thinly sliced into half moons
  • 4-5 radishes, washed, trimmed, and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 2 soft boiled eggs, halved
• Shallot Vinaigrette
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon finely minced shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Steps:

1. To make the vinaigrette: Add vinegar and shallot onto a jar with a tight fitting lid. Allow the shallot to sit in the vinegar for 5 minutes to allow it to soften slightly. Add in the mustard, honey, olive oil, salt, and pepper. Put the lid on the jar and shake vigorously to combine. Taste and adjust seasoning per your taste!
2. To assemble the salad: Place Bibb lettuce leaves on a plate or platter. Arrange each vegetable (asparagus, tomatoes, etc.) in sections over the Bibb lettuce, leaving a little room for the egg halves and avocado. Drizzle 2 tablespoons over the salad and serve the rest on the side!