Springtime Cobb Salad.
I’d love to chat over a big plate of pretty with you.
What’s new? Are all of your Cadbury eggs gone? Do Cadbury eggs make you cringe? Do you at least like the bunny in the commercial that’s from the 90s?
Just how over avocado toast pictures are you exactly? On a scale from one to I’m-never-turning-on-notifications?
Also about things like how can I make the classic white button down shirt work? I can’t figure it out. About how my fridge has been broken now for almost three weeks and it’s cramping my meal planning style.
These are my cobb salad thoughts.
I obviously love bacon. And eggs! And avocado. The cobb salad should be my dream?
And sometimes it is. But other times, it kinda makes me feel like I’m going to have a heart attack.
SO much bacon. So much egg yolk. You know? Not very much green.
Speaking of bacon and heart attacks, only once in my life have I really felt absolutely horrible after bacon consumption and that was about three weeks ago. On Saint Patrick’s Day (weekend), I accidentally ordered a BLT that had a pound of bacon on it.
I want to pass out just thinking of it.
Probably also just going to blame my mombrain because I clearly ordered the sandwich off the menu, but the whole “pound” thing just didn’t register. I mean… a POUND. !!!!!
I didn’t even know what to do with myself.
Other than pull some bacon off of the BLT. And whine and cry and complain and worry to Eddie the entire time home that I could feel my arteries clogging and that I was probably going to keel over in the front seat.
It was a really fun date. I bet you wish you were there.
So, I fixed my whole cobb salad issue. By adding lots of green veggies! Springtime is good for me and veggies. We get on well. We can be friends, make things happen. Asparagus finds a home roasting away in my kitchen and artichokes are lovely even if all I can think about is dipping them in hollandaise. I love thinly sliced radish on tacos too. Most of these things involve cheese but who cares.
Am I a walking vegetable right now?! For me, maybe.
My main concern now is… can I still call this a cobb salad since the ingredients aren’t in a row?
My mom would say no.
But it’s 2016! I think that I can. I think that I’m going to.
I already did.
Maybe we kept the bacon in the salad, along with the egg and the avocado. But with butter lettuce, asparagus, grilled artichoke hearts, crispy chickpeas and lemon vinaigrette, we meet in the middle. I’m just going to keep one thing on the DL: I might have thrown the asparagus in the bacon fat.
- 4 to 6 slices bacon
- 12 asparagus spears, woody stems removed
- 1 head butter lettuce, leaves removed
- 1/2 cup marinated artichoke hearts, I used these grilled ones!
- 4 radishes thinly sliced
- 2 large eggs, hard boiled and sliced
- 1 avocado sliced
- 4 ounces gorgonzola cheese, crumbled
- 1 (14-ounce) can chickpeas, drained, rinsed and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup apple cider vinegar
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Note: I start by roasting the chickpeas and make the salad while they are roasting!
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.
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!
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!
p.s. if you have leftover hard boiled eggs this means game on.