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Strawberry Cobb Salad with Fried Feta and Tarragon Dressing
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5 from 6 votes

Strawberry Cobb Salad with Fried Feta and Tarragon Dressing

Strawberry Cobb Salad with Fried Feta and Tarragon Dressing is the ultimate spring salad. A true salad that satisfies, this hearty, healthy lineup is fresh, flavorful, and filling.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad/Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 5
Author: Jamie Vespa MS, RD

Equipment

  • Medium skillet
  • Mixing bowls

Ingredients

Tarragon Dressing

  • 1/3 cup extra-virgin olive oil
  • 3 Tbsp. mayonnaise or full-fat yogurt
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. finely chopped fresh tarragon (sub dill or chives)
  • 1 garlic clove, minced
  • 1 tsp. honey
  • 1/4 tsp. each kosher salt and black pepper

Strawberry Cobb Salad

  • 2 Tbsp. extra-virgin olive oil
  • 1 (8-oz.) block feta cheese
  • 3 Tbsp. corn starch
  • 1 head (or 2 hearts) romaine lettuce, torn into bite-sized pieces or coarsley chopped
  • 4 hard-boiled eggs, halved or sliced
  • 1 ripe avocado, thinly sliced or chopped
  • 1 1/2 cups thinly sliced strawberries
  • 1/3 cup julienned radishes (optional)
  • 3 Tbsp. roughly chopped or torn fresh dill

Instructions

  • Prepare Tarragon Dressing:
    In a medium bowl or jar, combine olive oil, white wine vinegar, yogurt or mayo, tarragon, garlic, honey, salt, and pepper; whisk well to combine. 
  • Pat feta dry with a paper towel, and cut into 1/4-inch thick pieces. Add cornstrach to a shallow bowl. Dredge each piece of feta in cornstarch, coating all sides.
    Heat olive oil in a medium skillet over medium heat. Once the oil is shimmering, arrange feta pieces in pan. Cook for 2 minutes, or until golden and crisp underneath. Gently flip, and cook 1 to 2 more minutes. Use a spatula to transfer feta to a plate. 
  • Arrange lettuce in a large serving bowl or platter. Drizzle with half the dressing and lightly season with salt and pepper; toss well to combine. Scatter the fried feta, avocado slices, eggs, strawberries, and radishes over lettuce. Spoon remaining dressing over the top. Garnish salad with fresh chopped dill and extra cracked black pepper.

Notes

  • Make-Ahead: The tarragon dressing can be made up to 3 days ahead. Store in an airtight jar in the refrigerator.
  • To Store: It's best to store the salad undressed so the lettuce stays crisp. If you do dress it, I would try to consume it within 24 hours.

Nutrition

Serving: 2cups | Calories: 400kcal | Carbohydrates: 10g | Protein: 13g | Fat: 32g | Saturated Fat: 8g | Sodium: 800mg | Fiber: 3g | Sugar: 5g