I’ve been inspired by cobb salads lately. It could be because of all the beautiful colors, but I really think it’s all those fresh ingredients arranged in tidy rows. Things around here have felt very hectic lately and I must be craving organization. This has to be the most organized way to eat a salad, don’t you think?
Kind of fun, right? I love the challenge of creating meals entirely from the garden.
First, we have the very last of our asparagus quickly blanched and seasoned with salt and pepper. Next is a hardboiled egg from Wonder of Life Farm nearby. This is followed by lettuce, strawberries and finely chopped kale. This version is without meat and cheese, but a delicious combination, nonetheless.
I debated on what type of dressing to use and I finally ended up topping it with homemade honey mustard dressing which included Kentucky honey. I was unsure of the combination of flavors, but the dressing pulled it all together. This proved to be a wonderful way to kick off what I’m officially marking as salad season!
Spring Garden Cobb Salad
½ cup chopped asparagus (one-inch pieces)
1 hardboiled egg, sliced
½ cup chopped bibb lettuce
2/3 cup strawberries, sliced
½ cup finely chopped kale
2 tablespoons of your favorite honey mustard dressing (or a dressing of your choice)
Heat a small pan of water to a boil. Add the asparagus and cook 1 to 2 minutes. Remove from the stove, drain and immediately rinse or cover in cold water. Add salt and pepper to taste.
Arrange the asparagus on the plate followed by the sliced egg, bibb lettuce, strawberries and kale. Top with your favorite dressing and enjoy! Makes one large salad.