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This vibrant End of Summer Cobb Salad celebrates garden bounty with a unique twist of carrot-kimchi dressing that elevates it from an ordinary salad to a satisfying main course. The colorful arrangement of charred corn, fresh vegetables, creamy avocado, and protein-rich eggs creates a symphony of textures and flavors that make healthy eating a delight.
I created this recipe during the final days of summer when my garden was overflowing with produce. What began as a simple way to use up vegetables before the first frost has become our family's favorite transition meal as we move from summer to fall.
Ingredients
- Fresh romaine lettuce: Creates the perfect crisp base for this hearty salad
- Sweet corn: Adds charred flavor and natural sweetness that balances the tangy dressing
- Zucchini: Provides a tender bite and subtle flavor that absorbs the dressing beautifully
- Radishes: Contribute peppery crunch and vibrant color contrast
- Cherry tomatoes: Burst with late summer sweetness and acidity
- Avocados: Deliver creamy richness and healthy fats that make this salad satisfying
- Hard boiled eggs: Offer protein making this a complete meal
For the distinctive dressing
- Carrots: Form the sweet base of this unique dressing
- Fresh ginger and garlic: Provide aromatic depth and subtle heat
- Kimchi: Introduces fermented complexity and probiotic benefits
- Rice vinegar: Balances with brightness
- Honey: Adds just enough sweetness to round everything out
- Mayonnaise: Creates creaminess without heaviness
Step-by-Step Instructions
- Prepare the dressing:
- Combine carrots, ginger, garlic, kimchi, vinegar, honey, mayonnaise and salt in your food processor and blend until completely smooth. The vibrant orange mixture should be thick but pourable. Add the oil and pulse just to incorporate, then thin with water if needed until it reaches a ranch-like consistency. The dressing can be made several days ahead, which allows the flavors to marry beautifully.
- Char the corn:
- Heat your grill or cast iron skillet until very hot. Lightly brush corn with oil and place on the hot surface, turning occasionally until kernels develop dark charred spots and turn bright yellow, about 5 minutes total. This caramelizes the natural sugars and adds smoky depth to the sweet corn. Allow to cool slightly before cutting kernels from the cob.
- Assemble the salad:
- Spread the sliced romaine across a large platter to create a lush green bed. Drizzle lightly with some of the dressing, then artfully arrange zucchini, radishes, and tomatoes on top. Season these vegetables with a pinch of salt to enhance their natural flavors. Finally, nestle avocado slices and hardboiled egg quarters throughout the salad to create visual appeal.
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The carrot-kimchi dressing is truly the star of this recipe. I discovered this combination accidentally when looking for ways to use up a jar of kimchi that was becoming quite pungent. The sweetness of the carrots perfectly balances the fermented tang of kimchi, creating something entirely new and addictive.
Make Ahead Options
This salad is perfect for entertaining because so many components can be prepared in advance. The dressing keeps beautifully for up to four days in the refrigerator, developing even more flavor as it sits. Hard boil eggs, char corn, and chop vegetables the day before, storing each component separately. Simply assemble just before serving for maximum freshness and visual impact.
Customization Ideas
The beauty of this cobb salad is its flexibility. In early summer, substitute sugar snap peas and asparagus for zucchini. During autumn, roasted sweet potato cubes or apple slices work wonderfully. For a heartier version, add roasted chickpeas or quinoa. Vegetarians can enjoy as is, while those wanting animal protein might add grilled chicken or smoked tofu.
Serving Suggestions
Serve this vibrant salad as a standalone meal for a light dinner or lunch. For entertaining, present it on a large wooden board surrounded by crusty sourdough bread and a selection of cheeses. The dressing also makes an excellent dip for crudités or spread for sandwiches, so consider making extra to enjoy throughout the week.
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Recipe FAQs
- → Can I make the carrot-kimchi dressing ahead of time?
Yes, the carrot-kimchi dressing can be made up to 4 days in advance and stored in the refrigerator. This makes it perfect for meal prep or entertaining.
- → What vegetables can I substitute in this salad?
This salad is very adaptable to whatever vegetables you have available. Cucumbers and green beans work great as substitutions or additions. Feel free to use any garden vegetables that need to be used up.
- → Is this salad suitable as a main course?
Absolutely! With protein from hard-boiled eggs and healthy fats from avocados, this salad is designed to be substantial enough for a main course. It serves 4 as a complete meal.
- → Can I make this salad vegan?
Yes, you can easily make this vegan by using vegenaise instead of mayonnaise in the dressing and omitting the hard-boiled eggs. You might want to add some beans or tofu for additional protein.
- → What if I don't have a grill for the corn?
A cast iron skillet works perfectly for charring corn. Simply heat the skillet until very hot, lightly brush the corn with oil, and cook, turning occasionally, until the kernels are charred in spots.
- → How spicy is the carrot-kimchi dressing?
The spice level depends primarily on your kimchi. The carrot and mayonnaise help balance the heat, creating a mild to medium spicy dressing. If you prefer less heat, use a milder kimchi or reduce the amount.