Spring Cobb Salad Vegetables (Print View)
Crisp spring vegetables meet classic Cobb flavors with creamy avocado and herb dressing.
# Ingredient List:
→ Proteins
01 - 2 large eggs
02 - 2 boneless skinless chicken breasts (about 10 ounces)
03 - 4 slices bacon
→ Vegetables
04 - 3.5 ounces snap peas, trimmed and halved
05 - 3.5 ounces radishes, thinly sliced
06 - 1 small cucumber, sliced
07 - 3.5 ounces cherry tomatoes, halved
08 - 4 cups mixed spring greens (about 4 ounces)
09 - 1 ripe avocado, sliced
→ Cheese
10 - 2.8 ounces blue cheese, crumbled (about 3/4 cup)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon white wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 small garlic clove, minced
17 - Salt and freshly ground black pepper to taste
# How to Make:
01 - Place eggs in a saucepan and cover with water by 1 inch. Bring to a rolling boil over high heat. Immediately reduce heat to medium-low and simmer for 8-9 minutes. Transfer eggs to an ice water bath to stop cooking. Peel under cool running water and cut into quarters.
02 - Season chicken breasts generously with salt and pepper. Preheat grill or skillet to medium heat (about 375°F). Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Arrange bacon slices in a cold skillet. Turn heat to medium and cook for 4-5 minutes per side until crispy and golden brown. Transfer to paper towels to drain excess grease. Chop into 1/2-inch pieces.
04 - Bring a pot of salted water to a boil. Add snap peas and cook for exactly 1 minute until bright green but still crisp. Immediately plunge into ice water to halt cooking. Drain thoroughly and pat dry.
05 - Spread mixed spring greens evenly over a large serving platter or individual plates, creating a bed for toppings.
06 - Create neat rows across the greens: sliced chicken, egg quarters, bacon pieces, snap peas, radishes, cucumber, cherry tomatoes, avocado slices, and blue cheese crumbles. This classic presentation showcases all ingredients.
07 - In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Stir in minced garlic, chopped chives, and parsley. Season with salt and pepper to taste.
08 - Drizzle vinaigrette over salad just before serving. Toss gently at the table to distribute dressing evenly, or serve dressing on the side for individual preference.
# Expert Advice:
01 -
- Its that perfect bridge between winter comfort food and summer eating, hitting all the right notes
- The herb vinaigrette ties everything together in a way that feels restaurant special but comes together in minutes
02 -
- Cold ingredients make the best salad, so let everything cool completely before assembling
- The dressing tastes better after 10 minutes of sitting, so make it first and let the flavors meld
03 -
- Crisp-cooked bacon can be made up to 2 days ahead and stored at room temperature
- Slice the avocado last and toss it with a little lemon juice to prevent browning