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Dizzy's Club Coca-Cola Spring Cobb Salad | Great Performances


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Dizzy’s Club Coca-Cola Spring Cobb Salad
by Dizzy's Chef David Heredia



½  cup  Asparagus, lightly blanched, cut into 1 inch pieces

½ cup  Peas, lightly blanched 

½ cup  Spring mesclun, washed

¼  cup  Sugar snap peas

Candied Nuts:

½  cup  Pecans (or favorite nut)

2 Tbsp   Honey

2 Tbsp  Sugar

For Beet-Stained Egg:

1   Beet, large, peeled, roughly diced

4  Eggs, hard-boiled

1  Tbsp Distilled vinegar


2  tsp  Ramps, lightly charred

2  tsp  Green onions

2  tsp  Chives, thinly sliced

2 tsp  Parsley, roughly chopped

2 tsp  Dill weed, roughly chopped

1 qt  Mayonnaise

2 cup  Sour cream

1 qt  Buttermilk

1 tsp  Garlic powder

1 tsp  Onion powder

1/4 tsp  Salt

1/4 tsp  Ground black pepper


 Preheat oven to 325oF. Combine sugar and honey. Toss the pecans in sugar and honey mixture to lightly coat pecans. Place in the oven for five minutes, rotate, and bake for an additional three minutes until dry to the touch. Remove and let cool.

Bring 2 quarts of water to a rolling boil, add eggs and boil for 13 minutes. Remove and cool in ice water.  And remove shells

Boil the beets with vinegar and a quart of water, add eggs for 7 minutes, then remove.

In a large bowl, whisk together the mayonnaise, buttermilk, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper, ramps and green onions. Cover and refrigerate for 30 minutes before serving.

Lightly dress the greens, add salt to taste, and toss. Plate greens. Toss asparagus and peas with a bit more dressing and place along the edge of the plate. Cut the beet-stained egg and plate next to the asparagus and peas. 

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