August 28, 2014

In the Kitchen: Summer Cobb Salad

As summer comes to an end the temperatures are only rising in central Virginia. We're expecting the hottest weather of the month this weekend, and with summer produce soon coming to a halt that means salads everyday in my kitchen. A classic cob salad normally includes grilled chicken, but I like the lightness the roasted corn adds. Plus, when corn is as bountiful and cheap as it is in August it is particularly easy to throw it in anything. Pair this with an IPA, and you have an easy summertime dinner. 

Summer Cobb Salad 

1 head romaine lettuce, chopped 
2 ears corn, roasted and removed from cob
3 strips bacon, cooked and crumbled
2 tomatoes, diced 
2 ounces blue cheese, crumbled, 
1 avocado, diced 
2 hard boiled eggs, diced  

1 teaspoon dijon mustard 
1/4 cup red wine vinegar 
1 tablespoon lemon juice 
1 garlic clove, minced 
1/2 cup olive oil 
salt & pepper 

Combine dijon mustard, red wine vinegar, lemon juice, and garlic in a small mixing bowl. Begin whisking ingredients together while slowly drizzling in olive oil. Continue whisking until mixture has emulsified. Season with salt and pepper. Set aside. 

Place romaine on a large platter. Arrange corn, bacon, tomatoes, blue cheese, avocado, and eggs on top of romaine in neat rows. Serve with dressing on the side. 


  1. This looks delicious! I'm not a huge fan of blue cheese, so I'd probably substitute goat cheese.



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