I love a good salad for lunch.   The trick for me is that it has to be filling, and I mean filling, which for me means there has to be protein of some sort on it.  Lunch is my “meal” of the day.  I eat a small breakfast, and a small dinner, but always a good, healthy and filling lunch.  This salad fits the bill, especially when paired with a crusty piece of buttered artisan bread (look for our recipe for peasants bread in a future post.)  This will hit the spot and have your taste buds singing!  Here’s a hint, if you want to eat this salad all by your lonesome for a couple days straight, as I like to, leave the dressing off, and add it only to individual portions, that way the salad stays fresh!

Tossed Cobb Salad

• 4 cups mixed spring greens
• 1 cup thick cut bacon, cooked and sliced cross-wise
• 1 cup grape tomatoes, sliced in half
• 1 cup blue cheese
• 1 avocado, sliced
• 1 cup cooked chicken breast, shredded (I will sometimes use leftover rotisserie chicken for this)
• 3 eggs, hard-boiled & sliced

In a large bowl, combine the ingredients above.  Then add dressing below, to taste.

Creamy tarragon dressing

• 1/4 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1 teaspoon Dijon-style mustard
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup olive oil
• 2 tablespoons finely chopped green onion
• 1 tablespoon chopped fresh tarragon

Whisk together first 6 ingredients in a small bowl until combined. Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth. Whisk in green onion and tarragon. Use immediately, or store in an airtight container in refrigerator up to 2 days.