| Did a friend forward this to you? Sign up here. A salad template I rarely make or order Cobb salads, but when I do, I almost always end up enjoying them. I think that's because, though there's a traditional model, they can be incredibly flexible. Just when I think I'm bored of them, I see a new spin on Cobb that draws me back in. Classicists might scorn, but if you think of the Cobb salad as a template instead of a rigid recipe, it can be a formula for dinner any night of the week. There's no need to stick to the boiled egg, blue cheese and bacon combination — these salads can star whatever crunchy vegetables and proteins you picked up from the market, whatever leftovers need to go, and whatever dressing sounds like a good match. This one, starring green vegetables, golden beets, goat cheese and avocado, from Katie Workman, was designed with spring in mind. As Workman wrote, it "makes the most of the produce that is popping up in the markets, asparagus and sugar snap peas in particular." I love that Workman built it with flexibility in mind: "Sub in chickpeas for the chicken for a vegetarian version, swap out the suggested vegetables for those you have on hand, and if you want to lean into a different salad dressing, go for it," she writes.  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Spring Cobb Salad With Scallion Dressing - Want to make a vegan Cobb? >> Omit the eggs, chicken and cheese. Add a cup or two of cooked and drained chickpeas, a block of silken tofu, cubed and dressed with chile oil or soy sauce, and/or blanched spring peas, toasted cashews or almonds.
- The spring mix is a nice backdrop here >> but crunchier Little Gems or Boston lettuce work too.
- Instead of goat cheese >> try feta or dollops of ricotta.
Make Ahead: The eggs can be cooked and refrigerated, unpeeled, up to 1 week in advance. 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. Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Active time: 40 mins
Total time: 50 mins IngredientsFor the salad - Fine 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
- Fine salt
- Freshly ground black pepper
Steps1. Bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice water and set it aside. Salt the boiling water generously, and add the peas and asparagus. Cook until tender-crisp, 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. 2. 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. 3. 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. 4. 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 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. Tested by Olga Massov. Nutrition information per serving (with half the dressing): Calories: 491; Total Fat: 29 g; Saturated Fat: 9 g; Cholesterol: 272 mg; Sodium: 383 mg; Carbohydrates: 22 g; Dietary Fiber: 5 g; Sugar: 13 g; Protein: 35 g.  | Dessert | 🎧 Fatoumata Diawara: Tiny Desk (Home) Concert.
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