Spring Cobb Salad With Scallion Dressing
4 servings
This version of the popular salad allows you to celebrate seasonal flavors and relies on cooked beets and chicken. If you prefer to make your own, see the notes below and plan more cooking time.
Make ahead: The eggs can be cooked and refrigerated, unpeeled, up to 1 week. The vegetables can be blanched and refrigerated for up to 3 days. The vinaigrette can be prepared, minus the scallions, up to 3 days in advance; whisk in the scallions just before serving.
FOR THE SALAD
Kosher salt
1 1⁄2 cups (about 6 ounces) de-stringed and
halved sugar snap peas
12 stalks (about 6 ounces) asparagus, trimmed
and cut into 1-inch pieces (about 1 1⁄2 cups) 4 large eggs
6 cups (6 ounces) spring lettuce mix
1 1⁄2 cups (about 8 ounces) 3⁄4-inch cubed cooked chicken breast (see NOTES) 1 1 ⁄2 cups (about 9 ounces) cubed cooked golden or red beets (see NOTES)
1 cup (4 ounces) crumbled goat cheese 1 small sweet onion (about 3 ounces), halved
and thinly sliced
1 avocado, halved, pitted, peeled and sliced
FOR THE VINAIGRETTE
1 ⁄2 ■ cup extra-virgin olive oil 3 tablespoons white wine vinegar
1⁄4 cup minced scallions 1 tablespoon Dijon mustard Kosher salt
Freshly ground black pepper ■ Bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice water and set aside. Salt the boiling water generously, and add the peas and asparagus. Cook until tendercrisp, about 2 minutes, then, using a spider or slotted spoon, transfer the vegetables to the prepared ice bath (maintain the water at a boil). Let cool for 2 minutes, then transfer to a colander, drain and pat the vegetables dry. Add more ice to the ice bath.
■ Gently lower the eggs into the boiling water. Adjust the heat so that the water maintains a simmer. After 8 minutes, use a slotted spoon to transfer the eggs to the prepared ice bath. Let sit for about 5 minutes, then remove the eggs, crack and peel them, and halve them lengthwise.
■ Make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, scallions and mustard until combined. Season to taste with salt and pepper and whisk to incorporate.
■ In a large, shallow serving bowl, scatter the lettuce leaves. Arrange neat rows of the chicken, beets, peas, asparagus, goat cheese, onion and avocado over the lettuce. Tuck the halved eggs into the salad here and there. Serve with the vinaigrette on the side or drizzled over the salad.
NOTES:
■ To poach boneless, skinless chicken breasts, cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups of water, the chicken and 1 teaspoon of kosher salt. Stir once or twice and slowly bring to barely a simmer — do not let the water come to a boil. Reduce the heat to medium-low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10 to 15 minutes. Remove the chicken and let cool completely before dicing.
■ To roast beets, position a rack in the middle of the oven and preheat to 400 degrees. Scrub the beets, and trim off any leaves and roots. Wrap each beet in a large piece of aluminum foil. Place the wrapped beets on a rimmed baking sheet and roast for 50 minutes to 1 hour, or until a knife slides easily into the beet right into the middle. Let the beets sit until they are cool enough to handle, then discard the foil and peel off the skins. Dice for the salad. Recipe from food writer Katie Workman, founder of the Mom 100 website.