Summer Cobb, Fried Egg Tostada, & A Mouthwatering Salad

on the menu (vol. 8)

Do you have one of those recipes that once you perfect it, you go back to it over and over again? For me, it’s miso vinaigrette.

Other than the Green Goddess, this is by far my most requested recipe by friends, family, and commenters on Instagram. It’s so good I could drink it. And lucky for all of us, it’s the glue that holds all three recipes together this week. Make it once and use it for all three recipes, dressing each salad to your heart’s content, or save the remainder in a jar in the fridge. Even if all you have is lettuce, it’ll be a delicious salad.

Here’s what’s on the menu this week:

• Summer Cobb Salad with Grilled Chicken (plus my guide to perfect boiled eggs)

• Fried Egg Tostada with Kale Pesto

• The Perfect Summer Salad

the best summery cobb, a fried egg tostada to swim in, and a gorgeous way to highlight summer produce

& BIG NEWS! If you’re a fan of my Saturday recommendations (aka What I’m Loving), you can find an archive of everything I’ve shared here. I’ll add to it every week, so if you’re ever looking for a recommendation you know where to go! And if you ever need a rec that isn’t there, let me know in the chat and I’ll point you in the right direction.

And now, drumroll…

Summer Cobb Salad with Grilled Chicken

Cobb salad is one of my go-to orders when we go out to eat (hold the bleu cheese). This version is my favorite to make with fresh summer produce—fresh corn (cut off the cob), juicy tomatoes, and sliced cucumbers make it light and bright. I used 6-minute eggs for this, but here’s a handy pic for your reference when boiling eggs to your liking. 7-8 minutes will give you a perfectly jammy center. (Of course, the eggs serve well as protein on their own, but if you want more add the grilled chicken. It’s one of my other go-to recipes.)