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RI Archives: Food

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Recipe: Spring Into Summer Cobb Salad

This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.

Every year we get closer and closer to planting our own garden — we swear! But in the meantime, we’re lucky to have full access to Jake’s father Tom’s bountiful veggie plot. This season, his radish crop in particular has been out of control. Every day there are more and more brightly colored orbs popping out of the ground. And we’ve been eating them every way we know how — sprinkled with salt, on buttered bread, poached in herb butter and sliced thinly on top of salads. 

The garden is also supplying us with a steady stream of lettuce, and since the weather is warm and we spend every available moment outside, dinner is often a big salad thrown together before dark, paired with some butter or Monterey Chevre-slathered bread. One of our favorites is what we’ve come to call our “Spring Into Summer Cobb Salad”  — crispy lettuce, spicy radishes, fresh backyard eggs, bacon, some sharp cheese and a fancier-than-usual dressing, made almost entirely of things we can see from our kitchen window.

Spring Into Summer Cobb Salad

For the salad:
4 oz crumbly blue cheese or sharp cheddar
1/2 lb thick bacon, cut into chunks and fried
6 eggs, medium boiled and sliced
1 bunch radishes, sliced into rounds
2 heads romaine lettuce, ripped into reasonably forkable-sized pieces

For the dressing:
2 oz blue cheese
1/2 cup red wine vinegar
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 clove garlic, crushed and minced
2/3 cup extra virgin olive oil

1. Prepare each of the individual ingredients for the salad.

2. In a large shallow serving platter lay down a bed of the lettuce.

3. Arrange the cheese, bacon, eggs, and radishes in rows over the bed of lettuce for a pretty display.

4. Whisk the dressing ingredients together and pour over the dressing. Serve with bread and butter.

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Posted by Amy Krzanik on 07/07/14 at 09:17 PM • Permalink