Sometimes the best meals aren’t the ones you plan, they’re the ones you throw together with what you’ve got on hand. And that’s exactly how this salad came to be: a mix between a wedge and a Cobb, borrowing the best bits from both and tossing them all together. It’s perfectly crunchy, filling and fresh.
But here’s the best part: it’s cheap, quick and easy. For us upperclassmen trying to save up the few swipes we have, this recipe saves you from a rather disappointing visit to Frank Dining Hall. Even better, it’s tailor-made for the end of summer when tomatoes are still sweet, farmers’ markets are brimming with colorful produce and you don’t want to say goodbye to summer just yet.
It is also convenient because there are truly no rules. Hate cucumbers? Skip them. Not a blue cheese fan? Shave some Parmesan over the top instead. Only have one egg? That’s fine, soft boil it and slice it up. This salad thrives on flexibility. You can make it small and snacky or load it up with your protein of choice to turn it into a more filling meal. I do recommend making your own dressing, but if you can’t, don’t stress. It’s just as good when you grab whatever’s in your fridge. Ranch, Caesar, blue cheese or even just olive oil and lemon will do the trick.
Salad Ingredients:
- Baby gem lettuce (or romaine — whatever you’ve got)
- Tomatoes (end-of-summer ones are best)
- Watermelon radish (optional, but makes it pretty)
- Applewood-smoked bacon
- Fresh parsley and dill (chopped)
- Salt and pepper
- Soft-boiled eggs
- Blue cheese such as Stilton (or Parmesan if you prefer)
Dressing Ingredients:
- 1 garlic clove, finely grated
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup (loosely packed) basil leaves
- 2 tablespoons parsley leaves with tender stems
- 2 tablespoons tarragon leaves
- 1 tablespoon of lemon juice
- 4½ teaspoons olive oil, plus more
- Kosher salt and freshly ground pepper to taste
To make:
- Make the dressing
- Blend the garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 tablespoon lemon juice and 4½ teaspoons oil in a blender until smooth. Season with salt and pepper to taste.
- Cook the eggs
- Bring a pot of water to a boil. Gently lower the eggs in and cook for 6 minutes. Transfer immediately to an ice bath to cool, then peel and set aside. Cut each in half.
- Prep the vegetables
- Cut each baby gem lettuce into four wedges (or simply halve them if you prefer a more classic salad style).
- Halve the tomatoes.
- Slice the cucumbers into rounds.
- Thinly slice the radishes. Use a mandoline if you have one, or slice carefully by hand. The thinner, the better.
- Prep the toppings
- Finely chop fresh herbs (such as parsley and dill).
- Crumble the wedge of blue cheese into different-sized pieces or use pre-crumbled to save time.
- Heat a large pan over medium heat. Lay the bacon strips in the pan without overcrowding. Cook until crisp and golden on both sides. Transfer to a paper towel–lined plate to drain. Chop into pieces once the bacon has cooled slightly.
- Assemble the salad
- Arrange the lettuce wedges on a serving platter.
- Drizzle generously with most of the dressing.
- Top with tomatoes, radishes and cucumbers. Drizzle lightly with more dressing.
- Scatter the bacon and blue cheese evenly over the top.
- Nestle the soft-boiled eggs throughout the salad.
- Finish with fresh herbs, flaky salt and freshly ground black pepper.
- Serve
- Offer straight from the platter or plate individually. Add your protein of choice on top if you’d like to make it a more complete meal.
