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Jaclyn

Springtime Cobb Salad

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Springtime Cobb Salad 0 Picture

Ingredients

  • crispy garlic chickpeas:
  • 4 to 6 4 to 6 6 slices bacon
  • 12 12 12 asparagus spears, woody stems removed
  • 1 1 1 head butter lettuce, leaves removed
  • 1/2 1/2 1/2 cup marinated artichoke hearts (I used these grilled ones!)
  • 4 4 4 radishes, thinly sliced
  • 2 2 2 large eggs, hard boiled and sliced
  • 1 1 1 avocado, sliced
  • 4 4 4 ounces gorgonzola cheese, crumbled
  • 1 1 can 1 (14-ounce) can chickpeas, drained, rinsed and patted dry
  • 1 1 1 tablespoon olive oil
  • 1/2 1/2 1/2 teaspoon garlic powder
  • 1/2 1/2 1/2 teaspoon smoked paprika
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon pepper
  • honey lemon vinaigrette:
  • 1/4 1/4 1/4 cup apple cider vinegar
  • 3 3 3 tablespoons lemon juice
  • 2 2 2 tablespoons honey
  • 2 2 2 garlic cloves, finely minced or pressed
  • 1/4 1/4 1/4 teaspoon dried basil
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon pepper
  • 1/2 1/2 1/2 cup extra virgin olive oil

Details

Preparation

Step 1

crispy garlic chickpeas:
Preheat the oven to 425 degrees F. Place the chickpeas on a baking sheet and drizzle with olive oil. Season with garlic, paprika, salt and pepper, tossing to coat well. Roast for 15 minutes then toss and roast for 15 to 20 minutes more, until crispy!

honey lemon vinaigrette:
In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

Salad:
Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and until the fat is rendered, then place the bacon on a paper towel to drain any excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet.

Add the asparagus to the skillet and toss to coat. Season it with a bit of pepper (I don’t use salt since the bacon fat is salty, but add some if needed!) and cook until slightly tender but a crispy remains, about 3 to 4 minutes.

Build your salad! You can chop your lettuce if desired, but I love the pieces of butter lettuce and how soft they are. Season your lettuce with some salt and pepper, this is key. Add your bacon (crumbled or strips, whatever you prefer), asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with crumbles of gorgonzola. Eat up.

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