Summer Cobb with Carrot-Kimchi (Printable Version)
A colorful vegetarian cobb with charred corn, fresh vegetables, and tangy carrot-kimchi dressing - perfect for seasonal produce.
# Ingredients:
→ For the dressing
01 -
2 large carrots, peeled and roughly chopped
02 -
1-inch ginger root, peeled
03 -
1 large garlic clove
04 -
2 tablespoons finely chopped kimchi
05 -
2 tablespoons rice vinegar
06 -
1 teaspoon honey (preferably raw)
07 -
1 tablespoon mayonnaise or vegenaise
08 -
1/2 teaspoon sea salt, plus more for seasoning
09 -
1/4 cup grapeseed, safflower, or other neutral oil, plus more for greasing
→ For the salad
10 -
2 ears sweet corn, shucked
11 -
3 heads of romaine or hearts of romaine, thinly sliced
12 -
1 medium zucchini, finely diced
13 -
1 bunch radishes (about 6), thinly sliced
14 -
1 pint cherry tomatoes, halved
15 -
2 avocados, thinly sliced
16 -
4 hard-boiled eggs, quartered
# Steps:
01 -
Combine the carrots, ginger, garlic, kimchi, vinegar, honey, mayonnaise or vegenaise, and sea salt in a food processor or blender and puree until smooth. Add the oil and blend a few more times to incorporate. If the dressing is too thick, mix in water, 1 tablespoon at a time, until the mixture reaches the consistency of ranch dressing (approximately 1/4 cup total). Set aside or store until ready to use (the dressing can be made up to 4 days in advance).
02 -
Heat a gas grill or cast iron skillet until hot. Brush the corn lightly with olive oil and grill or pan-fry. Rotate until kernels are charred in places and vibrant yellow, about 5 minutes total.
03 -
Scatter the romaine on a large platter and drizzle lightly with dressing. Arrange the zucchini, radishes, and tomatoes on top, seasoning the veggies lightly with salt. Nestle the avocado slices and hard-boiled egg quarters into the salad. Serve immediately with the remaining dressing on the side.
# Notes:
01 -
The carrot-kimchi dressing can be prepared up to 4 days in advance.
02 -
This salad can serve as a colorful meal when presented buffet-style for entertaining.