Dinner

Modern Cobb Salad

Active Time: 20 minutes • Total Time: 60 minutes

Yields: 4 Servings

Earthbound Farm Organic Cob Salad
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Ingredients

  • 1 pint organic cherry tomatoes, stemmed
  • 2 teaspoons grapeseed oil, divided
  • 1 4-ounce package pre-diced pancetta
  • 3 cups Frozen Organic Corn
  • 2 chicken breasts, grilled or poached, pulled into bite-size pieces
  • shallot vinaigrette (recipe below)
  • 4 handfuls Earthbound Farm Baby Spinach and Baby Butter Lettuce
  • 2 handfuls Earthbound Farm Spring Mix
  • 10 fresh basil leaves
  • 2 hardboiled eggs, sliced
  • 1 avocado, sliced just before serving
  • 1/2 cup fresh feta, cut into small cubes
  • kosher salt
  • pepper
  • SHALLOT VINAIGRETTE
  • 1/2 shallot, minced
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • kosher salt
  • pepper

This stunning Modern Cobb Salad presents classic ingredients in a fresh new way. Don’t be intimidated by the roasted corn and tomatoes – they add loads of flavor and are actually quite simple to prep. Arrange each element in stripes across a serving platter – you’ll wow the crowd at your next holiday party.

Preheat oven to 350°. Arrange tomatoes on a baking sheet. Drizzle with 1 teaspoon grapeseed oil and salt and pepper; gently toss to coat. (Tip: If tomatoes are out of season, add a dash of sugar to help bring out the sweetness.) Bake for 30 minutes. Allow to cool and transfer to a bowl. Reserve baking sheet and tinfoil for corn (below).

Heat a small sauté pan over medium-high heat, add pancetta and stir. Lower heat to medium and cook pancetta until crispy, about 4 minutes. With a slotted spoon, remove pancetta to a paper towel–lined plate.

Turn the oven up to 400°. In a medium bowl, toss the corn with 1 teaspoon grapeseed oil, salt, and pepper. Arrange on the same tinfoil-lined baking sheet as the tomatoes, and bake for 20 minutes. Stir halfway through. When the corn is just beginning to turn golden brown, remove from oven and allow to cool.

While the corn is roasting, make the shallot vinaigrette by whisking together the shallot, vinegar, mustard, and olive oil. Season to taste with salt and pepper. Taste and add more vinegar, if needed.

In a medium bowl, toss cubed chicken with a couple tablespoons of the vinaigrette. This will infuse the chicken with flavor and add moisture if it’s dried out.

Add salad greens to a large serving bowl, and toss gently to combine. Tear the basil leaves over the greens.

Starting at one end of a large platter, arrange the hardboiled eggs in a stripe, followed by a stripe of pancetta. Continue with the chicken, the tomatoes, the avocado, the corn, the greens, and the feta. Once complete, top with the shallot vinaigrette (you may not need it all) and serve immediately.

 

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