Ingredients
1/2 c. full fat Greek yogurt
3 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
1/2 tsp. lemon zest
1 tbsp. chopped dill
1 garlic clove, grated or minced
2 tbsp. water
Kosher salt
Freshly ground black pepper
2 large heads romaine, cut into bite-sized pieces
4 hard-boiled eggs, peeled and quartered
2 c. homemade croutons
1 c. thinly sliced red and/or watermelon radishes
1 ripe avocado, sliced
4 oz. snap peas, trimmed and halved lengthwise
Preparation
Step 1In a medium bowl, whisk together yogurt, oil, lemon juice, lemon zest, dill, and garlic. Add water 1 tablespoon at a time until desired texture is reached. Season to taste with salt and pepper.Step 2Assemble salad: add lettuce to serving plate or bowl. Add rows of eggs, croutons, radishes, avocado, and snap peas. Drizzle with half the dressing and season salad lightly with salt and pepper. Serve with additional dressing on the side.
Cobb salads are traditionally served with all their ingredients in neat rows, but if you prefer your salads well-combined, go ahead and toss everything together in a serving bowl. Mix gently to avoid breaking up the eggs and mashing the avocado. Made this? Let us know how it went in the comment section below!
