A classic Cobb salad is kind of a meat lover’s dream salad, loaded with diced ham and bacon, but with a few twists, it can make a surprisingly satisfying and delicious vegetarian salad. The recipe below gets smokiness from smoked almonds instead of bacon. An assortment of veggies, hard-boiled eggs, salty blue cheese,and a tangy honey-Dijon vinaigrette turn it into a meal.
I love serving a composed salad for a fancy lunch or as an entrée for a warm summer evening. This one is full of color, texture, an flavor – all the things you hope for in a salad-centric meal. Some crusty bread is all you need to round it out.
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Cooktop Cove
Vegetarian Cobb Egg Salad
4
15 minutes
none
15 minutes
For the dressing
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
For the salad
8 cups chopped romaine lettuce
4 hard-boiled eggs, sliced or cut into wedges
1 pint cherry tomatoes, halved
1 avocado, sliced or diced
3/4 cup crumbled blue cheese
1/3 cup chopped smoked almonds
To make the dressing, in a small bowl, whisk together the vinegar, mustard, honey, garlic, salt and pepper.
Whisking continuously, add the olive oil in a thin stream, whisking until the dressing has emulsified.
To assemble the salad, divide the lettuce among four serving bowls.
Arrange the eggs, tomatoes, avocado, blue cheese and almonds on top in decorative row or sections.
Drizzle the dressing over each salad and serve at once.
