Tuesday, May 6, 2014
Recipe: Roasted Spring Vegetable Cobb Salad with Honey-Herb Vinaigrette
3 slices bacon
2 small or 1 large red or golden beet, trimmed on both ends, peeled, and then chopped large
1 bunch radishes, trimmed on both ends then halved or quartered if large
1/4lb asparagus, trimmed then chopped
extra virgin olive oil
salt and pepper
2oz honey goat cheese, crumbled
5oz arugula, baby kale, baby spinach, or romaine (or any spring lettuce you like!)
1/4 cup extra virgin olive oil
juice of 1/2 lemon
1 Tablespoon honey
1/2 teaspoon dried thyme (or 1-1/2 teaspoons fresh thyme)
salt and pepper
Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator, and then slice before serving.)
Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Line bacon on top of cooling rack then place inside a cold oven. Turn oven to preheat to 400 degrees. Bacon will cook as oven heats up. If bacon’s not crispy enough after the oven is finished preheating, let it bake for a few more minutes. Crumble when cooled.
Toss chopped beets with extra virgin olive oil, salt, and pepper then roast in preheated oven for 15 minutes. Remove sheet pan.
Toss chopped radishes with extra virgin olive oil, salt, and pepper in a bowl then add to baking sheet with beets. Roast for 10 more minutes. Remove sheet pan.
Toss chopped asparagus with extra virgin olive oil, salt, and pepper in a bowl then add to baking sheet with beets and radishes. Roast for 5 more minutes.
Meanwhile, combine ingredients for Honey-Herb Vinaigrette in a jar with a tight-fitting lid or bowl then shake or whisk to combine.
Divide lettuce between two plates then make rows of roasted vegetables, sliced hard-boiled eggs, crumbled bacon, and crumbled goat cheese. Drizzle with vinaigrette then serve.