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Summer Cobb Salad with Homemade Jalapeño Ranch

Yield
4 large entree salads
Active Time
Cook Time
Total Time

Ingredients

  • 1 small bunch asparagus, ends trimmed
  • 2 tablespoons olive oil or grapeseed oil, divided
  • 1 to 1-1/2 cups corn kernels (equal to about two corn cobs)
  • 1 (9 ounce) bag hearts of romaine lettuce
  • 5 ounces baby arugula lettuce
  • 4 hard-boiled eggs, peeled
  • 4 strips cooked bacon
  • 1 avocado, diced
  • 1 cup sliced radishes
  • 1/2 cup sliced spring onion or green scallions
  • 6 ounces Roth® Dill Havarti Cheese, cut into small cubes
  • 4 ounces Roth® Buttermilk Blue® Cheese, crumbled
  • Salt and pepper, to taste
  • For the Homemade Jalapeño Ranch Dressing:
  • 1 jalapeño pepper*
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 (5-6 ounce) container plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Method

  1. Heat oven to 400°F.
  2. Cut asparagus into 1-inch pieces. Place on a parchment-lined baking sheet. Toss with 1 tablespoon oil and a sprinkle of each, salt and pepper. Roast for 20 minutes, tossing halfway through, or until asparagus is browned.
  3. While asparagus roasts, heat remaining 1 tablespoon oil in a cast iron pan or sauté pan over high heat. Add corn kernels. Cook, tossing every 2 to 4 minutes, until corn begins to brown and slightly char. Remove from heat. Season with a small pinch of salt and pepper, to taste.
  4. Divide lettuce equally between four large bowls. Top with equal amounts roasted asparagus, charred corn, hard-boiled egg, bacon, avocado, radish, spring onion and cheeses. Serve with dressing.

To make dressing:

  1. Grill jalapeño pepper until charred on all sides, or place under broiler set on high, rotating occasionally, until pepper is blistered and browned.
  2. In a food processor or blender, puree buttermilk, mayo, Greek yogurt and apple cider vinegar until smooth. Add herbs, garlic powder, onion powder and charred jalapeño, and blend again. Taste the dressing, and season with salt and pepper, if needed.

*Note: For a non-spicy dressing, simply omit jalapeño pepper