Spring Cobb Salad With Egg
By chef Jan Tomanec
A variation of the classic Cobb salad in a spring coat with peas, radishes, egg, avocado, and dill dressing. All of it with crispy croutons that add texture to the whole dish.
- 18 min
- total
- Medium
- level
- 5
- (1)
7 min prep · 11 min cook
What you will need
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Eggs 2 pcs -
Roman Lettuce 1 pcs -
Avocado 0.5 pcs -
Green Peas 50 g -
Radishes 50 g
-
Greek Yogurt 2 tbsp -
Bread 1 slice -
Lemon 0.25 pcs -
Dill 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🥗✨ and bring water to a boil
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Blanch the peas. Place the peas into boiling water for about 1 minute, then immediately cool them under cold water (do not pour out the water and use it further)
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Cook the egg soft-boiled. In the same water, bring it back to a boil, add the egg, and cook over medium heat for about 6.5-7 minutes for a soft-boiled egg, then immediately cool it under cold water
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Chop the dill. (Optional) Finely chop the dill, saving a few sprigs for garnish
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Prepare the dressing. Mix the yogurt with lemon juice and, if desired, add the chopped dill
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Slice the radishes. Wash the radishes and slice them thinly
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Slice the avocado. Cut the avocado in half, remove the pit, and slice it
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Cut the bread into croutons. Cut the bread into smaller cubes for croutons
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Toast the croutons. Toast the croutons in a pan with olive oil over medium heat for about 3-4 minutes on all sides until golden brown
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Assemble the salad and serve. Place the salad on a plate or in a bowl, add the dressing, and neatly arrange the remaining ingredients on top 🍽️✨
Ratings and comments
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