Summer Cobb, Fried Egg Tostada, & A Mouthwatering Salad

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 Subscribe now& 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 ChickenCobb 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.) Bring a large pot of water to a boil, add the eggs (carefully, I like to use a spider), and set the timer. Once time is up, transfer to an ice bath to stop the cooking. Summer Cobb Salad with Grilled Chicken 32.2KB ∙ PDF file Download Download Fried Egg Tostada with Kale PestoLike toasts, tostadas are one of my favorite ways to enjoy salad leftovers. I almost always have tortillas in my house and love to fry them up in a little oil for tostadas like this or as crunchy, garlicky salad toppings. Of course, I’m going to give you the exact recipe for this incredible version, but the options are endless. You can use any spread (kale pesto, Green Goddess, cottage cheese, etc, etc) and any salad you have, top it with sliced avocado and a fried egg, then serve. With so many flavors and textures, it’s a super-satisfying meal and a great way to eat leftovers. Fried Egg Tostada with Kale Pesto 32.4KB ∙ PDF file Download Download Summer SaladIf someone asked me what my favorite salad is, I’d give them this. It has everything you need—lots of seasonal veggies and color, a satisfying crunch, and the most delicious dressing. This would be great eaten on a tostada or with grilled chicken—or even as a simple side to bring with you to a summer barbecue. Just keep the dressing and the seeds on the side until you’re ready to serve. The Perfect Summer Salad 25.8KB ∙ PDF file Download Download All 3 Recipes + Grocery List 96.2KB ∙ PDF file Download Download Want a friend who always has miso vin in their fridge? (Yeah, you do.) Share

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Summer Cobb, Fried Egg Tostada, & A Mouthwatering Salad

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