Julian and I love a good cobb salad. Now there’s a salad to end all salads. Bacon, eggs, cheese, tomatoes, avocado, chicken and lettuce. That’s a salad I can get behind. It’s like let’s put everything and the kitchen sink on top of some lettuce and call it a day. I’m not complaining. It’s an entire meal on top of leaves, so it’s definitely healthy. That’s how this works, right? Just place anything on top of lettuce and you know you’re making the right choices in life. If we ever see a cobb on a menu, you better believe we’ll be ordering it and because I’m not classy at all, I also order a side of croutons. I don’t know about you, but I can’t have a salad without croutons. I know that croutons aren’t at all traditional when it comes to cobb salads, but I can’t help it. Cubes of toasted bread are just irresistible, let’s face it. We also ask for the blue cheese on the side because I’m not a fan, but Julian can’t get enough of it so he can add it to his portion.
For this month’s collaboration with Go Bold With Butter, I decided to take my favorite salad and give it a seasonal twist. Spring is all about the fresh vegetables that are just calling out to be eaten. So I grabbed a bunch of fresh spring vegetables and roasted them in the oven until charred and crispy. Then I placed them on a bed of butter lettuce and made an easy garlicy butter dressing to cover all the salad with because as we all know by now, butter is the answer to everything. I most definitely don’t have a problem drowning a healthy salad with a ton of melted butter. If you thought I did, then you don’t know me at all. The good news is that it’s incredibly easy to make so you can have dinner on the table in no time at all, but at the same time, the bad news is that it’s super easy to make. So you know what that means? You’ll be making it all the time and once you get a taste of that garlic butter dressing, you’ll want to add it on top of everything. This is a warning.
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