Vegetarian Cobb Salad
By Alli BerkeyPublished on April 15, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
8 large eggs ¼ cup extra-virgin olive oil 3 slices hearty white sandwich bread, cut into ½-inch cubesSalt and pepper ⅔ cup plain whole-milk yogurt ¼ cup chopped fresh dill 3 tablespoons whole-grain mustard 7 ounces (7 cups) mixed greens 1 (15-ounce) can chickpeas, rinsed1 avocado, pitted and quartered
Before You Begin
For ripe avocados at their creamy best, look for purple-black (not green) fruit that yields slightly when gently squeezed.
Instructions
- Bring 3 quarts water to boil in large saucepan over high heat. Gently lower eggs into boiling water and cook for 6½ minutes. Transfer eggs to medium bowl filled with ice water and let sit until cool, about 3 minutes. Peel eggs and set aside.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until golden brown and crisp, about 10 minutes.
- Whisk yogurt, dill, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil together in large bowl. Add greens and chickpeas and toss to combine. Divide salad among plates. Divide avocado, croutons, and eggs among salads. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 large eggs
¼ cup extra-virgin olive oil
3 slices hearty white sandwich bread, cut into ½-inch cubes
Salt and pepper
⅔ cup plain whole-milk yogurt
¼ cup chopped fresh dill
3 tablespoons whole-grain mustard
7 ounces (7 cups) mixed greens
1 (15-ounce) can chickpeas, rinsed
1 avocado, pitted and quartered
Ingredients
8 large eggs
¼ cup extra-virgin olive oil
3 slices hearty white sandwich bread, cut into ½-inch cubes
Salt and pepper
⅔ cup plain whole-milk yogurt
¼ cup chopped fresh dill
3 tablespoons whole-grain mustard
7 ounces (7 cups) mixed greens
1 (15-ounce) can chickpeas, rinsed
1 avocado, pitted and quartered
Ingredients
8 large eggs
¼ cup extra-virgin olive oil
3 slices hearty white sandwich bread, cut into ½-inch cubes
Salt and pepper
⅔ cup plain whole-milk yogurt
¼ cup chopped fresh dill
3 tablespoons whole-grain mustard
7 ounces (7 cups) mixed greens
1 (15-ounce) can chickpeas, rinsed
1 avocado, pitted and quartered
Why This Recipe Works
For a meatless take on this classic hearty dinner salad, we toss mixed greens and chickpeas in a creamy dressing of yogurt, whole-grain mustard, and fresh dill and top the greens with soft-boiled eggs, croutons, and avocado.
Before You Begin
For ripe avocados at their creamy best, look for purple-black (not green) fruit that yields slightly when gently squeezed.
Instructions
- Bring 3 quarts water to boil in large saucepan over high heat. Gently lower eggs into boiling water and cook for 6½ minutes. Transfer eggs to medium bowl filled with ice water and let sit until cool, about 3 minutes. Peel eggs and set aside.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until golden brown and crisp, about 10 minutes.
- Whisk yogurt, dill, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil together in large bowl. Add greens and chickpeas and toss to combine. Divide salad among plates. Divide avocado, croutons, and eggs among salads. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments