Recipe: Spring Cobb Salad

While we’re still working on planting our own garden, we’ve been lucky to have full access to Jake’s father Tom’s bountiful veggie plot. This season, his radish crop in particular has been out of control! Every day there are more and more brightly colored orbs popping out of the ground. And we have been eating them every way we know how - sprinkled with salt, on buttered bread, poached in herb butter and sliced thinly on top of salads. 

The garden is also supplying us with a steady stream of lettuce, and since the weather is warm and we are working longer days dinner is often a big salad, paired with some butter- or Monterey Chevre-slathered bread. One of our favorites is what we’ve come to call our “Spring Cobb Salad” – crispy lettuce, spicy radishes, fresh backyard eggs, Meat Market bacon, some sharp cheese and a fancier-than-usual dressing – made almost entirely of things we can see from our kitchen window! 

Spring Cobb Salad

For the salad:
+ 4 oz of crumbly blue cheese or sharp cheddar
+ ½ lbs of thick bacon cut into chunks and fried
+ 6 eggs, medium boiled and sliced
+ 1 bunch of radishes, sliced into rounds
+ 2 heads of romaine lettuce, ripped into reasonably forkable-sized pieces

For the dressing:
+ 2 oz blue cheese
+ 1/2 cup red wine vinegar
+ 2 tsp. Worcestershire sauce
+ 1 tsp Dijon mustard
+ 1 clove of garlic crushed and minced
+ 2/3 cup extra virgin olive oil

1. Prepare each of the individual ingredients for the salad.
2. In a large shallow serving platter lay down a bed of the lettuce.
3. Arrange the cheese, bacon, eggs, and radishes in rows over the bed of lettuce for a pretty display.
4. Whisk the dressing ingredients together and pour over the dressing. Serve with bread and butter.