Cobb Salad with Roasted Corn and Thyme Vinaigrette

Summer is when I eat the most salads. Fresh produce and long summer nights just scream for a balanced and delicious salad! They keep my kitchen cool and don’t weigh me down so I have plenty of room for my favorite summer dessert, strawberry shortcake (it’s all about priorities right?)!!!

This summer salad is the perfect main or a great side to a summer cookout. I have also used this salad for meal prep and taken it to work with me for lunches during the week (your co workers will be very jealous!). I simplified the ingredients to keep my time in the kitchen low and highlight one of my favorite summer vegetables, corn!! I grilled the corn to showcase its milky and sweet flavors. I also added in fresh basil to play with the rich notes of avocado and blue cheese

Top off this light and savory salad with a tangy thyme vinaigrette and you have the perfect dinner or lunch!

Cobb Salad with Roasted Corn and Thyme Vinaigrette

Salad

  • 4 large eggs
  • ½ pound turkey deli meat, cut into pieces
  • 2 avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 4 ounces blue cheese, crumbled
  • 2 ears corn, roasted and cut off the cob
  • 1 large head romaine lettuce, torn into pieces
  • ¼ cup basil, chopped

Dressing

  • 1/4 cup apple cider vinegar
  • 1/2 shallot, minced (about 2 tablespoons)
  • 1 tablespoon dijon mustard
  • 1 teaspoon dill
  • 1 teaspoon thyme
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions

Dressing

Mix vinegar, shallot, mustard, dill and thyme in a bowl. Whisk in olive oil slowly. Season with salt and pepper and set aside.

Salad

place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop and set aside.

Remove husks on corn and wash under cool water. Roast corn on the grill until golden and grill marks appear on the corn. Remove from grill and let cool. Using a sharp knife carefully cut corn away from cob and set aside.

Assemble salad by placing torn romaine and basil in a large bowl and adding corn, tomatoes, avocado, turkey, chopped egg and blue cheese in rows on top of salad. Drizzle with dressing and serve.