There a few things that inevitably feel like summer to me. Big heirloom tomatoes (of course), grating anything I can into fritters, and huge platters of salad that count as dinner. At the beginning of the CSA season we made a more traditional version of Cobb Salad with local bacon crumbled on top. For this vegetarian version, we mixed together a creamy dill dressing and left off the bacon. Later in the season we had tomatoes to add, and more crunchy kohlrabi. I think you can really go wild with this salad and as many veggies from your share as you like. Grated carrots, diced onion, radishes, the possibilities go on. I also have to point out that for omnivores, grilled or smoked salmon would pair perfectly with the dill dressing.
The dressing comes together pretty quickly. I like to toss the greens and dressing together, then arrange the rest of the ingredients on top. Serve on a large platter at the table, or individual plates. For the dressing you can use worcestershire sauce (not technically vegetarian), but I often sub tamari. Tamari doesn’t have caramel coloring or high fructose corn syrup, and adds a similar savory flavor. You’ll more than likely have leftover dressing which is great for dipping cut-up veggies like kohlrabi and carrots into.
Vegetarian Cobb Salad serves 4
1 head of lettuce, washed and dried, torn into bite size pieces
2 hardboiled eggs, sliced (or more if you prefer)
1/2 cup crumbled blue cheese
1-2 cups diced vegetables like kohlrabi, tomato, onion, etc.
Creamy Dill Dressing
1/2 cup mayonnaise
1/4 cup greek yogurt or sour cream
1 clove garlic, minced or grated
1 tablespoon grated onion
1/4 cup chopped dill
1 tablespoon lemon juice
1 teaspoon worcestershire or tamari
Combine dressing ingredients in a small bowl. Toss lettuce and dressing together, arrange on a large platter. Layer remaining ingredients over the top of the greens. Serve right away.
