Revival of The Salad
As the weather has been getting warmer, my love and inspiration for salads is reviving! I recently tried out a few items from Goop Kitchen and, other than the gluten-free pepperoni pizza, GP’s Classic-ish Cobb Salad really stood out to me. I’ll admit that while I love all the ingredients in a traditional cobb salad, as a dish, it never seemed appealing to me. However, GP’s Classic-ish Cobb Salad at Goop Kitchen has a slight modern take, which I really love, and appeals to my palate. The salad is composed of radicchio, little gem lettuce, golden beets, tomatoes, bleu cheese, pickled shishito peppers, maple glazed bacon, avocado, and a 7 minute egg. It’s served with a dijon mustard vinaigrette, which it the perfect balance of sweet, acidic, and savory. This salad hits all the marks for me, so I thought let’s make a Copycat Goop Cobb Salad at home!
Cooking The Components
Starting off with the roasted golden beets, preheat the oven to 400℉. Line a baking sheet with foil then add on the beets, olive oil, kosher, salt, and black pepper. Toss everything together until the beets are evenly coated. Roast it in the oven for 35-40 minutes until tender. I don’t like to use too much seasoning for this component because I want the natural sweetness of the beets to shine.
Next up, add the turkey bacon, maple syrup, brown sugar, and a pinch of black pepper into a bowl. Toss everything together until the bacon strips are evenly coated. Lay them onto a baking sheet lined with foil and coated with nonstick spray. Pour any remaining syrup left in the bowl over the bacon strips. Place it in the oven to cook for 18-20 minutes until caramelized and crispy. Feel free to use your favorite kind of bacon. If you choose to use pork or beef bacon, just be sure to adjust the cooking time in the oven. Allow the bacon to cool then chop it into small pieces.
To make the jammy eggs, bring a medium pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes. Remove the eggs from the pot and submerge them into a bowl of ice water for 10 minutes. Peel the eggs then slice them in half.
To assemble the salad, toss the baby red butter lettuce and radicchio together. Layer on the roasted golden beets, avocado, heirloom cherry tomatoes, maple bacon, bleu cheese, and jalapeños on top. Serve with the dijon vinaigrette and enjoy!
The Prettiest Package
I love this Copycat Goop Cobb Salad because every bite you take gives you something a little different. In this salad, there’s a few powerful ingredients. The radicchio is slightly bitter, the dijon dressing is tangy, the jalapeños are spicy, and the bleu cheese packs a savory punch. All of these flavors are complemented by the sweetness of the beets, maple bacon, and tomatoes. Then the creaminess of the avocado and jammy egg help to tie these flavors together in a beautiful package. This Copycat Goop Cobb Salad is the perfect salad to start making in the spring and summer to show everyone how amazing salads can taste!
Copycat Goop Cobb Salad
Ingredients
For The Cobb Salad:
- 1 Medium Golden Beet (peeled and cut into ½ inch cubes)
- 1 tbsp Olive Oil
- ¼ tsp Kosher Salt
- ⅙ tsp Black Pepper
- 5 strips of Turkey Bacon
- 1 tbsp Maple Syrup
- 1 tbsp Brown Sugar
- 2 Large Eggs
- 2.5 oz Baby Red Butter Lettuce
- ½ Small Radicchio (leaves roughly chopped)
- 1 Medium Avocado (sliced)
- 8 oz Cherry Heirloom Tomatoes (halved)
- ⅔ cup Crumbled Bleu Cheese
- ¼ cup Hot and Sweet Sliced Jalapeños
For The Dijon Vinaigrette:
- ¾ cup Olive Oil
- ¼ cup Dijon Mustard
- 1 Garlic Clove (grated)
- 2½ tbsp Maple Syrup
- Zest and Juice from ½ a Lemon
- ¼ tsp Kosher Salt
- Pinch of Black Pepper
Instructions
For The Cobb Salad:
- Preheat the oven to 400℉. Line a baking sheet with foil then add on the beets, olive oil, kosher, salt, and black pepper. Toss everything together until the beets are evenly coated. Roast it in the oven for 35-40 minutes until tender. Set aside.
- Add the turkey bacon, maple syrup, brown sugar, and a pinch of black pepper into a bowl. Toss everything together until the bacon strips are evenly coated. Lay them onto a baking sheet lined with foil and coated with nonstick spray. Pour any remaining syrup left in the bowl over the bacon strips. Place it in the oven to cook for 18-20 minutes until caramelized and crispy. Allow the bacon to cool then chop into small pieces.
- Bring a medium pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes. Remove the eggs from the pot and submerge them in a bowl of ice water for 10 minutes. Peel the eggs then slice them in half.
- To assemble the salad, toss the baby red butter lettuce and radicchio together. Layer on the roasted golden beets, avocado, heirloom cherry tomatoes, maple bacon, bleu cheese, and jalapeños on top. Serve with the dijon vinaigrette and enjoy!
For The Dijon Vinaigrette:
- Add all of the ingredients into a bowl and whisk until emulsified.
