Farm-to-Table Market Recipe of the Week: Spring Cobb Salad

Spring Cobb Salad


  • (1) Salad Greens (Orchard Hill Organics)
  • (1) Bunch Radishes (Madura Farms)
  • (3) Scallions (Madura Farms)
  • 4 oz. Bayley Hazen Bleu (Plum Plums Cheeses)
  • (4) Hard Boiled Eggs (Breezy Hill Orchard)
  • 1/2 lb Crispy Bacon (John Boy's Farm)
  • 3/4 cup Extra Virgin Olive Oil (Arlotta Food Studio)
  • 1/4 White Balsamic (Arlotta Food Studio)
  • 1 Tablespoon Honey (Hummingbird Ranch)
  • 2 Tablespoons Dijon Mustard

*Notes: Avocado and chicken are classic components. While avocado is not local, you can substitute apples from Salinger's Orchard or Breezy Hill Orchard. John Boy's Farm has fabulous local poultry.


Crispy Bacon
  • Pre-heat oven to 325 degrees.
  • Lay bacon on a cookie tray and bake for 8 minutes or desired crispness.
  • Cool and chop, set aside.
Hard Boiled Eggs
  • In a sauce pot, place eggs and enough water to cover by 2 inches.
  • Gently bring to a boil and remove from heat.
  • Let stand 10-12 minutes depending on desired doneness.
  • Cool and peel.
  • In a blender, combine honey, dijon mustard, and white balsamic.
  • With blender running on medium speed, drizzle in olive oil and season with salt & pepper.
  • Slice radish and scallions to desired thickness.
  • Place lettuce in desired bowl/plate and arrange radish, scallion, eggs, and crispy bacon.
  • Drizzle dressing and finish with crumbled blue cheese.

Recipe provided by John Jay Homestead Farmers Market 

Saturdays at 10:00am to 2:00pm
400 Jay Street, Katonah

This email address is being protected from spambots. You need JavaScript enabled to view it.



Follow Rye HamletHub