Spring Cobb Salad With Mustard Vinaigrette
Created by Luvcookn on March 12, 2013
- Servings: 8
- Prep Time: 20m
- Cook Time: 25m
- Recipe #8580
Ingredients
- 1 pound red potatoes (small baby potatoes)
- 8 ounces green string beans (trimmed and halved, about 3 cups)
- 4 ounces bacon (4 slices)
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons thyme, fresh, minced
- 1/2 teaspoon lemon zest, grated
- 1 teaspoon agave (or honey)
- 1/2 teaspoon salt (optional)
- Cracked pepper to taste
- Lettuce (to cover platter, romaine, butter or delicate)
- 100 grams kalamata olives, pitted (1/2 cup)
- 6 ounces cucumber (1 small, quartered lengthwise, cut crosswise into 1/2" slices)
- 5 1/4 ounces cherry tomatoes, halved (1 cup)
- 4 large eggs (hard boiled eggs, cut in quarters)
How to Make
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Step 1: In large pot, combine potatoes with enough water to cover; over high heat, bring to boil.
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Step 2: Reduce heat to medium; cook until tender about 15 - 18 minutes, adding green beans during last 5 minutes of cooking.
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Step 3: Drain and cool under cold running water.
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Step 4: Remove potatoes and cut into quarters.
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Step 5: In a large nonstick skillet, cook bacon over medium-high heat until crisp, 7 - 8 minutes.
How to Make
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Step 6: Drain on paper towels.
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Step 7: When cool enough to handle, cut into 1" pieces.
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Step 8: In bowl, whisk oil, with vinegar, mustard, thyme, zest, salt (if using) and pepper.
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Step 9: Line serving platter with lettuce; top with olives, green beans, cucumbers, potatoes, bacon tomatoes and hard boiled eggs.
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Step 10: Drizzle with dressing.
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Step 11: Or in a large serving bowl, toss all ingredients together.