We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Vegetarian Cobb Salad
with Crispy Shallots & Deviled Eggs
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 650 Cals/serving
-
This salad (of contentious origin) is famous for the wealth of delicious ingredients used to make it. Smooth avocado, cured olives, and juicy citrus are just the beginning. Instead of bacon (one of the classic ingredients in a Cobb salad) this dish gets its necessary smokiness from a batch of fresh, fried shallots. And to top it off, a pair of fiendishly delicious deviled eggs.
Get Cooking
fresh
ingredients
Title
-
4 Black Cerignola Olives
-
2 Farm Eggs
-
1 Avocado
-
1 bunch Parsley
-
1 head Iceberg Lettuce
-
1 Red Onion
-
1 Shallot
-
1 Tbsp Red Wine Vinegar
-
1 Tangelo
-
¼ cup Flour
-
2 Tbsps Mayonnaise
-
½ tsp Mustard Powder
-
1 Tbsp Sweet Pickle Relish
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the eggs from the refrigerator to bring to room temperature. Smash the olives with the side of a knife; remove and discard the pits then small dice the olives. Peel, pit and slice the avocado and toss with 1 teaspoon of red wine vinegar. Pick the parsley leaves off the stems; roughly chop the leaves. Halve the lettuce lengthwise; remove and discard the core; thinly slice the leaves. Peel and thinly slice the onion. Peel the shallot and slice into thin rounds. Cut away and discard the peel of the tangelo, then medium dice the fruit.
2
Cook the eggs:
Place the eggs in a small pot and cover with cold water, making sure the tops of the eggs are covered by at least an inch of water. Heat the water to boiling on high. Boil for 12 minutes. Drain the eggs and run under cold water for 2 minutes to stop the cooking process. Carefully peel each egg then cut in half lengthwise and transfer to a plate.
3
Make the vinaigrette:
While the eggs cook, in a small bowl, season the red wine vinegar with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Fry the shallot:
While the eggs continue to cook, place the flour in a small bowl. Add the shallot and toss to thoroughly coat. In a small pan, heat about ¼-inch of oil on medium until hot. The oil is hot enough when a shallot sizzles immediately when added to the pan. Working in two batches, add the coated shallots and cook 30 seconds to 1 minute, or until lightly browned and crispy. Transfer to a paper towel-lined plate and season with salt and pepper immediately.
5
Make the deviled eggs:
Separate the cooked egg yolks from the whites. In a small bowl, combine the cooked egg yolks, mayonnaise, relish and mustard powder; season with salt and pepper. Mix until smooth. Using a spoon, fill the cooked egg whites with the yolk mixture.
6
Plate your dish:
In a large bowl, combine lettuce and all but a pinch of the parsley. Season with salt and pepper. Add some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat. Divide the dressed lettuce between 2 dishes and top with the avocado, tangelo, olives, crispy shallots, deviled eggs and as much red onion as you’d like (you may have extra onion). Drizzle with the remaining dressing and garnish the deviled eggs with the remaining parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the eggs from the refrigerator to bring to room temperature. Smash the olives with the side of a knife; remove and discard the pits then small dice the olives. Peel, pit and slice the avocado and toss with 1 teaspoon of red wine vinegar. Pick the parsley leaves off the stems; roughly chop the leaves. Halve the lettuce lengthwise; remove and discard the core; thinly slice the leaves. Peel and thinly slice the onion. Peel the shallot and slice into thin rounds. Cut away and discard the peel of the tangelo, then medium dice the fruit.
2
Cook the eggs:
Place the eggs in a small pot and cover with cold water, making sure the tops of the eggs are covered by at least an inch of water. Heat the water to boiling on high. Boil for 12 minutes. Drain the eggs and run under cold water for 2 minutes to stop the cooking process. Carefully peel each egg then cut in half lengthwise and transfer to a plate.
3
Make the vinaigrette:
While the eggs cook, in a small bowl, season the red wine vinegar with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Fry the shallot:
While the eggs continue to cook, place the flour in a small bowl. Add the shallot and toss to thoroughly coat. In a small pan, heat about ¼-inch of oil on medium until hot. The oil is hot enough when a shallot sizzles immediately when added to the pan. Working in two batches, add the coated shallots and cook 30 seconds to 1 minute, or until lightly browned and crispy. Transfer to a paper towel-lined plate and season with salt and pepper immediately.
5
Make the deviled eggs:
Separate the cooked egg yolks from the whites. In a small bowl, combine the cooked egg yolks, mayonnaise, relish and mustard powder; season with salt and pepper. Mix until smooth. Using a spoon, fill the cooked egg whites with the yolk mixture.
6
Plate your dish:
In a large bowl, combine lettuce and all but a pinch of the parsley. Season with salt and pepper. Add some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat. Divide the dressed lettuce between 2 dishes and top with the avocado, tangelo, olives, crispy shallots, deviled eggs and as much red onion as you’d like (you may have extra onion). Drizzle with the remaining dressing and garnish the deviled eggs with the remaining parsley. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered