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Roasted Spring Vegetable Cobb Salad

Roasted Spring Vegetable Cobb Salad

It is Spring so let us take advantage of what is popping up at the Baton Rouge Red Stick Famers Market. I found new potatoes, tons of fresh pick greens including sorrel from Fullnes Organic Farm. Beets where on almost every table as well as just pulled spring onions, buckets of fresh herbs, chervil, basil, These is my version of a  Roasted Spring Cobb Salad.

 

 

 

 

Roasted Spring Vegetable Cobb Salad

Serves 15

For the salad:

 

2 pound fresh asparagus, cleaned, dry and cut in half

2 bunch of radishes, halved

10 carrots, about 2 bunches

6 red beets,

1 lb. baby potatoes, halved

10 pieces bacon

8 cups spinach

6 large eggs, hard-boiled peeled and sliced

2 large avocados, pitted, peeled and diced

1 English cucumber cut in half, seeded cut lengthwise and sliced

1 lb. cherry tomatoes, sliced in half

8 scallions, trimmed and chopped

1 cup crumbled goat cheese or feta cheese

1 tablespoon Honey

Fresh herbs, such as basil, chive

Croutons

Delightful Palate’s Balsamic Garlic Honey Vinaigrette

Salt and pepper to taste

 

Preheat oven to 400°F.

To roast vegetablesfor Cobb Salad

 

To roast radishes; Cut off radish tops and rinse them well, checking for grit. Cut radishes lengthwise in half and place in medium bowl. Add 1 tablespoon olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste. Cool and place in bowl and dress with 2 tablespoons of balsamic vinaigrette season with salt and pepper.

To roast carrots; scrub carrots clean and cut into 1/2-inch thick diagonal slices 3 tablespoons olive oil, 2 teaspoons cumin seeds or cumin powder , 2 teaspoons coriander seeds, 1 teaspoon paprika 1/2 teaspoon ground turmeric. Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender.  Drizzle with 1-2 tablespoons honey and set aside to cool. Place in a bowl and dress with 3 tablespoons of balsamic vinaigrette season with salt and pepper.

To roast beets; Scrub beets clean and coat beets lightly with 1 teaspoon of olive oil.

Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.

Remove from the oven, let cool for 10 minutes, and then peel and quarter. Place beets in a bowl and dress with ¼ cup balsamic vinaigrette season with salt and pepper.

To roast potatoes; 1 1/2 pounds baby red potatoes, quartered, 2 tablespoons olive oil coarse salt and freshly ground pepper. Toss potatoes, oil on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes. Cool and place in a bowl and dress with ¼ cup balsamic vinaigrette season with salt and pepper.

To cook bacon; pre heat oven to 450 degrees and line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Place bacon strips on top and cook in oven for 15-20 minutes or until crisp, when cooled crumble bacon.

To roast asparagus; toss 1 lb. of asparagus with 2 teaspoons of olive oil and ½ teaspoon salt toss and Spread onto a baking sheet make sure they are in a single layer with a little space between them; if they are too crowded, your vegetables will steam instead of roast. Cook for 5-8 minutes depending on size. Cool asparagus and cut into 1-inch pieces place in bowl and dress with 3 tablespoons of balsamic vinaigrette season with salt and pepper.

Croutons;

A partial loaf of slightly stale bread (about 1/2 pound)

1/4 cup of olive oil or melted butter or a combination of the two
Salt and red pepper flakes.

Cut bread into cubes and place in a large bowl. Drizzle bead cubes with olive oil to coat, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Cucumbers; Place sliced cucumbers in a medium bowl and add 2 tablespoons fresh chives and 2 tablespoons of Balsamic dressing and season with salt and pepper.

Avocado; Place slices or cubed avocado into a medium bowl add 2 tablespoons of fresh chives and 2 tablespoons of balsamic dressing season with salt and pepper.

Tomatoes; Place sliced tomatoes into a bowl and add 2 tablespoons of fresh chiffonade of basil and 2 tablespoons balsamic vinaigrette season with salt and pepper.

To assemble salad, place spinach in large bowl or platter. In a bowl season and dress each ingredient separately with Balsamic vinaigrette. Arrange roasted veggies, hard boiled eggs, crumbled bacon, diced avocados, cucumbers, tomatoes and crumbled cheese in columns over lettuce, like a classic Cobb salad. Garnish with home made croutons and green onions.