One thing I love about summer is a salad can be a complete and satisfying meal! We love to make big salads like this one layered with CSA ingredients and lightly dressed. This cobb salad is great because it can be customized to your CSA Share contents. Here I paired lettuce, bacon, avocado, blue cheese, and egg with hakurei salad turnips, and the tops of spring onions. In a few weeks this salad will be perfect with fresh heirloom tomatoes and cucumbers. In the fall I would add cubes of roasted butternut squash. Get creative with what’s left in your refrigerator or share box. Try different cheese, gorgonzola works well and you could even use goat or feta in a pinch.
Boil the eggs, cook the bacon, and start chopping ingredients.When the lettuce is washed toss it with the dressing. Transfer to a large platter and arrange the toppings. Serve at the table and let everyone help themselves! This salad is also easy to adapt to different diets. Vegetarian? Replace the bacon with tempeh bacon or smoked tofu. Vegan? Use tempeh bacon or smoked tofu, omit the egg and cheese. Add extra avocado, artichoke hearts, and more CSA veggies. Paleo? Omit the cheese, and up the avocado.
Cobb Salad
1 large head of lettuce, washed and torn into bite sized pieces
1/2 cup crumbled blue cheese
2 hardboiled eggs, chopped
1 avocado diced
3 -4 strips bacon fried until crispy and crumbled
1/2 – 1 cup diced & sliced CSA veggies like salad turnips, scallions, onion tops, tomatoes, or cucumber
Dressing
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tsp dijon mustard
pinch of salt + pepper
Whisk together dressing ingredients. Toss lettuce and dressing together in a large bowl. Transfer to a platter and arrange toppings over the lettuce.
