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  • Writer's picturefrench creek kitchen

Spring Cobb Salad

Makes a large salad that will serve 3-4


1 bunch asparagus, ends trimmed

1 pint snap peas, strings removed and slivered

1 cup radishes, thinly sliced

4 eggs

1/2 cup blue cheese crumbles

4 bacon slices, cooked until crisp and chopped into small pieces

3 cups mixed greens

lemon vinaigrette, recipe follows


Bring a medium pot of water to a hard simmer over medium-high heat. Slowly and carefully lower the eggs into the pot and bring the water back to a simmer. Cook the eggs for 9 minutes, during the last 2 minutes of the egg cooking time, add the asparagus to the pot with the eggs. Strain the eggs and asparagus and move them to an ice bath.

Once cool, cut the asparagus into 1" pieces. Peel and slice the eggs.

Place the mixed greens in a large bowl, add the slivered snap peas, sliced radishes, bacon bits, asparagus, sliced eggs and blue cheese crumble to the bowl. Drizzle everything with the vinaigrette and serve.

Lemon vinaigrette:

1 small shallot, finely diced

2 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

3/4 cup olive oil

1 teaspoon kosher salt


Place shallot, white wine vinegar and lemon juice in a bowl and slowly whisk in oil until emulsified. Add salt, taste and adjust.

Alternately, make with an immersion blender and add oil while running blender. Add salt, taste and adjust.

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