Cobb Salad & Creamy Asparagus Soup

cobb salad

Ingredients

For the Vinaigrette

  • 3 tbs finely chopped shallots 

  • ¼ cup red wine vinegar

  • ½ cup vegetable oil

  • 1 tbs Dijon mustard

  • ¾ tsp salt

  • ½ tsp freshly ground black pepper

  • ¾ tsp sugar

For the Salad

  • 6 slices thick-cut bacon,
    cut into ½-inch pieces 

  • 1 lb chicken (or boneless skinless chicken breasts),
    cut into ¾-inch pieces

  • ½ tsp salt

  • 3 romaine hearts, roughly chopped

Instructions

  1. Make the Vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. 

  2. Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 7 to 9 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool. 

  3. Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates.

  4. Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.

*In flyer June 9 - 15, 2024
Recipe and photo credit: Once Upon a Chef

Creamy asparagus Soup

Ingredients

For the Soup

  • 2 tbs olive oil more for drizzling

  • 4 scallions, chopped

  • 2 small Yukon gold potatoes, 1½ cups diced

  • 4 garlic cloves, minced

  • Heaping ½ tsp sea salt, more to taste

  • ½ tsp freshly ground black pepper

  • 3 cups water

  • 2 cups chopped asparagus

  • 1 cup frozen peas

  • 1 heaping tsp Dijon mustard*

  • 3 tbs lemon juice

  • ½ tbs lemon zest

  • 1 packed cup basil

  • Fresh mint sprigs, optional

Mint & Pine Nut Topping

  • ¼ cup toasted pine nuts, chopped

  • ¼ cup fresh mint, minced

  • Pinch of red pepper flakes

  • Pinch of salt

Instructions

  1. Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.

  2. Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are tender.

  3. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.

*In flyer June 9 - 15, 2024
Recipe and photo credit: Love & Lemons

Annah Kassen