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End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing Recipe

End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing Recipe

4.8 from 15 reviews

This End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing is a vibrant and flavorful dish that celebrates the season’s produce. The creamy dressing, made with carrots, kimchi, and a hint of ginger, perfectly complements the fresh vegetables in the salad.

Ingredients

Scale

For the dressing:

  • 2 large carrots, peeled and roughly chopped
  • 1-inch ginger root, peeled
  • 1 large garlic clove
  • 2 tablespoons finely chopped kimchi
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey, preferably raw
  • 1 tablespoon mayonnaise or vegenaise
  • 1/2 teaspoon sea salt, plus more for seasoning
  • 1/4 cup grapeseed, safflower, or other neutral oil, plus more for greasing

For the salad:

  • 2 ears sweet corn, shucked
  • 3 heads of romaine or hearts of romaine, thinly sliced
  • 1 medium zucchini, finely diced
  • 1 bunch radishes (about 6), thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 avocados, thinly sliced
  • 4 hard-boiled eggs, quartered

Instructions

  1. Make the dressing: Combine the carrots, ginger, garlic, kimchi, vinegar, honey, mayonnaise or vegenaise, and sea salt in a food processor or blender. Puree until smooth. Add the oil and blend until incorporated. If the dressing is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
  2. Char the corn: Heat a gas grill or cast iron skillet. Brush the corn with olive oil and cook until charred, about 5 minutes.
  3. Assemble the salad: On a large platter, arrange the romaine. Drizzle with dressing. Top with zucchini, radishes, tomatoes, and season with salt. Add avocado slices and hard-boiled egg quarters. Serve immediately with extra dressing on the side.

Nutrition

Keywords: End of Summer, Cobb Salad, Carrot-Kimchi Dressing, Salad Recipe