• Recipe and Photo Courtesy of Tina VanDenHeuvel

Spring Cobb Salad with Creamy Avocado Dressing

Yields: 4 servings

Salad Ingredients 4 hard-boiled eggs 4 slices cooked bacon 8 asparagus spears, blanched 8 cups butter lettuce 1 cup canned in water artichoke hearts 8 sugar snap peas 1 small carrot, sliced 2 medium red radishes, sliced ½ cup cucumber, sliced ½ cup crumbled blue cheese


• Place the eggs in a small saucepan and cover them with cool water by 1 inch. Bring water to a boil over high heat. Once the water has reached a rumbling boil, remove from heat and cover pot with a fitted lid. Set timer for 10 minutes. Using a slotted spoon, transfer eggs to a large bowl with cold ice water immediately and let them cool down for a couple of minutes before peeling. Slice whole eggs in half and set aside. • Heat a medium skillet over medium heat and add bacon. Cook until crispy, about 3 to 4 minutes on each side. Place bacon on a plate with a paper towel to soak up the rendered grease. Set aside.

• Fill a medium saucepan with water and set over high heat. Bring to a boil. Add asparagus spears (woody stems removed). Let cook (blanch) for 15 seconds. Remove from heat and submerge asparagus in ice water to stop the cooking process. Immediately transfer to a paper towel. Set aside.

• Time to assemble the salad! Lay the pieces of butter lettuce over a large platter. Season the lettuce with salt and pepper. Have fun adding each ingredient to the lettuce. I like to make little individual spreads so that it’s displayed beautifully over the lettuce.

• You may drizzle dressing over the entire lettuce and serve immediately or keep on the side for individuals to serve themselves.

Avocado Dressing

Ingredients 1 large avocado 1 small clove garlic 1 tbsp. lemon juice, freshly squeezed ½ tsp. Himalayan salt Dash of fresh cracked pepper 4 tbsp. olive oil, extra virgin 2 tsp. white wine vinegar 1 tsp. brown mustard

Method • Cut the avocado in half and remove the pit. Scoop the flesh out into a food processor or blender. • Add garlic, lemon juice, salt and pepper, and pulse for 30 seconds. • Add olive oil, vinegar and mustard and blend until smooth. (You may add more lemon juice if the dressing is too thick.) • Store in a glass jar with a fitted lid in the refrigerator for up to one week.

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