Name: Spring Cobb Salad with Creamy Herb Dressing Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 slices bacon; 3 large hard-boiled eggs, sliced; 2 small spring onions, thinly sliced; 6 oz green beans, cleaned and trimmed; ½ tsp kosher salt (for beans); 3 oz butter lettuce, washed and dry; 2 oz ruffled red lettuce, washed and dry; 5 oz radish, sliced; 4 oz feta cheese, crumbled; 3 tbsp plain Greek yogurt; 2 tbsp champagne vinegar; 2 tsp Dijon mustard; 1 tbsp honey; ¾ tsp kosher salt; ½ tsp freshly ground black pepper; 1 garlic clove; ½ oz fresh dill; ½ oz fresh parsley; ⅓ cup olive oil

Description

A vibrant and refreshing Spring Cobb Salad featuring crisply sautéed green beans and bacon, crisp butter and red lettuce, tangy radishes, creamy hard-boiled eggs, and crumbled feta cheese, all tossed in a luscious homemade creamy herb dressing blending Greek yogurt, fresh herbs, Dijon mustard, and champagne vinegar. Perfect for a light yet satisfying meal in just 30 minutes.

Ingredients

Salad

4 slices bacon
3 large hard-boiled eggs, sliced
2 small spring onions, thinly sliced
6 oz green beans, cleaned and trimmed
½ tsp kosher salt (for beans)
3 oz butter lettuce, washed and dry
2 oz ruffled red lettuce, washed and dry
5 oz radish, sliced
4 oz feta cheese, crumbled

Creamy Herb Dressing

3 tbsp plain Greek yogurt
2 tbsp champagne vinegar
2 tsp Dijon mustard
1 tbsp honey
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 garlic clove
½ oz fresh dill
½ oz fresh parsley
⅓ cup olive oil

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Instructions

Cook the Bacon and Sauté Vegetables: Heat a large skillet over medium heat. Add the bacon slices and cook until browned and crisp on both sides, approximately 4-6 minutes. Remove the bacon and set aside. In the same skillet, add the green beans and spring onions and sauté for 3-5 minutes until the beans are just crisp-tender and the onions slightly browned. Remove from heat, season with ½ tsp kosher salt, toss to combine, and set aside.
Prepare the Lettuce and Assemble the Salad: Tear the butter lettuce and ruffled red lettuce leaves into bite-sized pieces and place them on a large serving platter. Season evenly with salt and freshly ground black pepper to taste. Dress the lettuce with the creamy herb dressing, tossing gently to coat the leaves uniformly. Then, artfully arrange the sliced radish, hard-boiled eggs, sautéed green beans and onions, crumbled bacon, and feta cheese on top. Drizzle with additional dressing if desired and serve immediately for optimal freshness.
Make the Creamy Herb Dressing: In a large container or bowl, combine the Greek yogurt, champagne vinegar, Dijon mustard, honey, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, garlic clove, fresh dill, fresh parsley, and olive oil. Blend thoroughly using an immersion blender or a countertop blender until the dressing is smooth and creamy. Taste and adjust seasoning if needed before using.

Notes

For perfect hard-boiled eggs, boil eggs for 9-12 minutes depending on size, then cool in ice water before slicing.
Use fresh herbs for the dressing to maximize flavor; dill and parsley complement the creamy yogurt base beautifully.
Feel free to substitute champagne vinegar with white wine vinegar if unavailable.
To keep the salad crisp, add the dressing just before serving.
To make it vegetarian, ensure bacon is omitted and optionally increase feta or add nuts for protein.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American