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Farmer’s Market Cobb Salad

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Ingredients

  • 3 sweetpotatoes, peeled, and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 ears corn, shucked
  • 2 heads radicchio, quartered lengthwise
  • 1/2 cup buttermilk
  • 1/3 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 4 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • 1 small clove garlic, peeled and pressed
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon snipped chives
  • 1 head Romaine lettuce, shredded
  • 1/4 cup thinly sliced red onion
  • 8 strips cooked bacon, chopped
  • 4 hard cooked eggs, quartered
  • 1-1/2 cups shredded cooked chicken
  • 1 avocado, peeled, pitted and cut into 1/2 inch cubes
  • 1 pint cherry tomatoes, halved
  • 1 cup crumbled blue cheese
  • 1 medium zucchini, cubed

Instructions

  • Preheat oven to 400° Lay sweetpotatoes in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; toss. Bake 30 minutes tossing once until golden. Let cool.
  • In a large skillet, char ears of corn over high heat, about 5 to 10 minutes; let cool. In the same skillet, char radicchio wedges over medium-high heat. Let cool. Cut off the corn kernels with a sharp knife; set aside. Coarsely chop the radicchio; set aside.
  • In a small bowl combine buttermilk, yogurt, mayonnaise, lemon juice, mustard, honey, garlic, dill, chives, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper and remaining 2 tablespoons olive oil.
  • Toss shredded lettuce with red onion and 3 tablespoons of the dressing. Transfer to a large serving platter. Arrange sweetpotato, corn, radicchio, bacon, eggs, chicken, avocado, tomatoes, blue cheese and zucchini on top of lettuce. Serve dressing on the side.
Number of servings (yield): 6