Summer Cobb Salad

This summery salad is twist on the traditional Cobb, incorporating grilled vegetables such as sweet corn, asparagus and potatoes, juicy grilled peaches, fresh mozzarella and a lemony pesto vinaigrette.


For the Lemon-Basil Pesto Vinaigrette:

2-1/2 cups (625 mL) packed fresh basil leaves
5 large cloves garlic
3/4 cup (175 mL) olive oil
1/4 cup (60 mL) lightly toasted pine nuts
1 cup (250 mL) grated parmesan cheese
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) freshly ground black pepper
3 tablespoons (45 mL) red wine or champagne vinegar
3 tablespoons (45 mL) lemon juice

For the Cobb Salad:

1/2 bunch asparagus
10-12 red potatoes or fingerling potatoes, halved
1 large ear of sweet corn, husk removed
2 portobello mushroom caps, stemmed
2 large ripe but firm peaches, pitted and halved
Olive oil, salt and pepper
6-8 cups fresh mixed greens
3 ripe tomatoes, thinly sliced
Fresh mozzarella cheese (I used the small round Ciliegine variety, but any variety will do.)
Fresh basil leaves, torn




Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.