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Seasonal Winter Cobb Salad with Bacon & Blue Cheese
Rebekah KukRebekah Kuk

Seasonal Winter Cobb Salad with Bacon & Blue Cheese

I love how fresh and filling this seasonal winter salad is, featuring beets, bacon, blue cheese, and walnuts. Yum!
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Prep Time 25 minutes
Servings: 2
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 head red leaf lettuce
  • 3 radishes
  • 1 medium beet
  • 1/2 cup walnuts
  • 4-6 strips bacon
  • 3 hard or soft-boiled eggs
  • 2 tablespoons blue cheese
  • 1 small avocado
  • 1/2 cup buttermilk/thinned yogurt
  • 1/2 cup mayo
  • 1 tablespoon lemon juice
  • 1/2 teaspoon shoyu sauce or coconut aminos
  • 1 small garlic clove minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Method
 

  1. Wash beet and cut into quarters. Place in pot with water, cover, and bring to a boil. Boil for 15-20 minutes or until tender.
  2. Meanwhile, make eggs. Bring a small pot of water to boil. Reduce heat to simmer, then gently drop eggs in. Set timer for seven minutes and return to a boil. (If you prefer hard boiled eggs, boil for ten minutes). Fill a bowl with ice water. When eggs are done, rinse under cool water and plunge into ice bath. After 5 minutes or so, peel eggs.
  3. Heat a large pan to medium high heat. Cook bacon for about 3 minutes on each side (or less, depending on thickness of bacon). Drain on paper towels.
  4. Prepare salad. Wash and tear lettuce, slice radishes, chop walnuts, and slice blue cheese. Make dressing by whisking buttermilk, mayo, lemon juice, shoyu sauce, garlic, salt, and pepper in a bowl, or placing in a mason jar and shaking. Assemble salad with vegetables on the bottom, then eggs, bacon, walnuts, avocado, and blue cheese. Top salad with dressing.
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