| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Spring Cobb Salad
- 10 asparagus spears fibrous ends removed
- 1 tablespoon olive oil
- 8 strips bacon
- 1 head butter lettuce leaves removed, chopped if desired
- 3/4 cup marinated artichoke hearts quartered
- 4 radishes thinly sliced
- 1/2 seedless cucumber sliced
- 2 eggs hard boiled, halved
- 6 oz. feta cheese crumbled
Champagne Vinaigrette
- 1/2 cup olive oil
- 1/4 cup champagne vinegar
- 2 tablespoons dijon mustard
- 1 clove garlic minced
- 1 tablespoon shallot finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ingredients
Spring Cobb Salad
Champagne Vinaigrette
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Instructions
Spring Cobb Salad
- Preheat the broiler in your oven. Spread the asparagus on a baking sheet lined with tin foil. Drizzle the asparagus with olive oil and season with salt and pepper. Broil for 6-8 minutes, depending on the thickness of the asparagus, until bright green and cooked through. Set aside and chop once cool.
- In a large pan, cook the bacon until crisp. Set aside, and crumble once cool.
- To assemble the salad, divide the lettuce among the plates, followed by the asparagus, bacon, artichokes, radishes, cucumbers, eggs and feta cheese.
- Drizzle with the champagne vinaigrette, and eat up!
Champagne Vinaigrette
- In a bowl, whisk together the olive oil, champagne vinegar, dijon mustard, garlic, shallot, salt, and pepper.
Recipe Notes
Naturally, with our champagne vinaigrette, we'd recommend pairing this gorgeous salad with champagne. Cheers!
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