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.
Springtime Cobb Salad
- 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
crispy garlic chickpeas
- 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
honey lemon vinaigrette
- 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.
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!
Did you make this recipe?
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I appreciate you so much!
p.s. if you have leftover hard boiled eggs this means game on.
77 Comments on “Springtime Cobb Salad.”
Now THIS is a springtime salad. Whoa, adding this to my list immediately!
It’s a salad with all the colors of spring, no doubt. Love the fact that it’s a little bit soft, and a little bit crunchy.
Now, this is our kind of salad! Can’t have a salad without bacon or avocado, if you ask us!
Well this just might best looking salad I’ve ever seen!
Never seen such a wonderful salad!! boiled eggs!! bacon!! avocado!! with crispy garlic chickpeas !! healthy and tasty salad
This looks so delicious. I can’t wait to try it. Bring on Spring!
Looks so good!
It’s a talent if you can make vegetables look that appealing. Def going to make this!
only way i can eat them!
Yeah!!! Cobb salad for the WIN! I am adoring this beautiful bowl of pretty!
so much gorgeousness!!
Such a beautiful salad!! I love the different colors and yes, bacon + avocado on everything.
How could anyone fit a whole pound of bacon on one BLT? Is that even possible?? I’m literally having heart palpitations just thinking about it… O_O
SERIOUSLY. it was frightening and i love bacon.
Well if this isn’t one of the most beautiful salads I’ve ever seen! Totally making this later tonight. I already have leftover roasted Brussels sprouts and asparagus!! :D
ahhh this would be even better with some brussels!
That’s what I was thinking! I mean it’s great as it is, but I can never get enough Brissels sprouts!
I’m contemplating leaving work this morning, driving to Wegmans to buy the ingredients!! WOW!! This makes me so happy for Spring.
do it do it!
This looks so good. Def want to make that dressing! :)
I love cobb salads. Yours is beautiful! White button-down shirt… Wear with dark jeans, preferably a boot cut.. Tuck in shirt.. Add belt.. Add heels… Wear dainty necklaces… Waalaaa!
Oh my gosh this look so yummy, I love cobb salad it by far my favourite meal!
………so I’m checking out in the grocery store today at 12:30, talking with the cashier,helping bag ,she gave me the total,ran my debit. She said thank you ,goodbye ….then just as I’m about 10 feet away…..
……..mam, you forgot to put your pin in! Talk about mom brain!
I’m just going to make this luscious cobb salad and have a break! aaaahhhhh!
ha!!! this is the story of my life. xoxo
This is the kind of salad I dream about. And yes it did need the bacon, egg and avocado. All of the other things are good too.
Beautiful salad, already making it tonight. I even have leftover vinaigrette in the fridge from your house salad recipe. :-)
i hope you love it blanca!
Love the way the salad is arranged in the first overhead shot! Butter lettuce is my fave too- maybe because it has the word butter in it haha
YES. i always say that same. ha.
How could you not want to eat vegetables when they’re in a salad this beautiful?! And adding in extra veggies totally balances out the bacon :)
I’m not normally a cobb salad gal, but I love those roasted asparagus & artichokes!
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Are my Cadbury eggs gone? No. Way. They scream at me all day long from the freezer. But this much bacon in my salad may make me forget they exist for a little while. Which means it has to go on the menu for the diet’s sake, right?.
mine need to find a home in the freezer, stat.
I am going to make this salad! Can’t wait! Yumm! I have to say how much I enjoy your blog. We are in different places in life due to ages but you get past that with your style of writing. I always have to browse your Tuesday things and even your beauty tips even though I am a warm and I am older….it is just fun stuff. I have been brutally (things of interest but I really have to cut back) unsubscribing due to too many emails taking up my morning but yours is a keeper. Thank you for sharing your life and thoughts.
jeannie! thank you SO much. you have no idea how much this comment means to me. i really appreciate it. also, i know that my emails come through daily since i post a lot, but there is also a weekly option now if you just want to get one a week! :) THANK YOU!
That looks delish. You really know how to put together a salad. I am making my grocery store list as I drool over picture #4. Well, they are all good, but #4 has it for me.
By the way, have you ever thought of doing an on-line class? I think you should start by doing a cocktail class. I can’t remember the name of the cocktail, as I would have to look it up again, but it was the one you made with tequila and grapefruit/lime and grapefruit syrup, and it was so awesome.
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