Summer Cobb Salad with Homemade Jalapeño Ranch

4 entrée-sized salads
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This summer cobb salad is anything but boring! Loaded with summer produce — like asparagus, corn & radishes — bacon, avocado, and two Roth cheeses: creamy Dill Havarti and tangy Buttermilk Blue®. The homemade jalapeño ranch dressing takes it over the top!


  • 1 small bunch asparagus, ends trimmed
  • 2 tablespoons olive or grapeseed oil, divided
  • 1 to 1 1/2 cups corn kernels (about two corn cobs)
  • 1 (9-oz) 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 scallions
  • 1 (6-oz) wedge Roth Dill Havarti cheese, cut into small cubes
  • 1 (4-oz) wedge Roth Buttermilk Blue® cheese, crumbled
  • Salt and pepper, to taste
  • For the Homemade Jalapeño Ranch Dressing:
  • 1 jalapeño*
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 (5-oz) 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


  1. Heat oven to 400 degrees 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 the remaining 1 tablespoon oil in a cast-iron or sauté pan over high heat. Add corn kernels. Cook, tossing every few minutes, until corn begins to brown and slightly char. Remove from heat. Season with a small pinch of salt and pepper.
  4. Divide lettuce equally between four large bowls. Top with equal amounts of roasted asparagus, charred corn, hard-boiled egg, bacon, avocado, radish, spring onion, and cheeses. Serve with dressing.

To make the Homemade Jalapeño Ranch Dressing:

  1. Grill jalapeño until charred on all sides, or place under broiler, rotating occasionally, until pepper is blistered and browned. Let cool, then slough off the charred skin.
  2. In a food processor or blender, purée 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.