Thyme Enough

Cobb Salad

Nelson and Sandy Barnett met in college. They have been happily married for 59 years and are still having fun cooking and living! Find Sandy’s newly published thriller Dead in the Shadow of Doubt on Amazon.com.

Hello Everyone,

We’re in the full flush of an Arkansas Summer and who’s in a mood to cook? Not I, said the Little Red Hen. So today our recipe is going to be…

Cobb Salad

From Your Own Garden

Your Neighbor’s Garden Or The Farmer’s Market

Cobb Salad is more a work of art, a painting more than a than recipe. In fact, I would be embarrassed to give you a recipe. All you’ll need is a cool early morning, a basket for gathering, and a straw hat. Then begin the gathering: either in your garden or the Farmers Market - Lettuce leaves enough, Summer Tomatoes (cherry or otherwise), Yellow Squash or Zucchini, pretty red Radishes, Cucumbers, fresh Corn Kernels, Green Onions or Red, and Avocados. Plus a few hard-boiled eggs (in case you’re wondering, I don’t keep eggs or avocados in my garden), and Feta Cheese crumbles. A bit of diced chicken or ham is okay, but Crisp Bacon is a must.

Now, the fun part. Rinse your veggies, and slice or dice into uniform-ish pieces, letting each vegetable choose its shape. Get your Sunday Going to Meeting Platter and began arranging narrow rows of colorful vegetables, Lettuce can be on the bottom or it can be one of the rows! Love the colors, let the colors paint your picture. Dress with a little salt and pepper, lemon juice or red wine vinegar and a few drops of oil. Shake up the oil mixture and drizzle …for a delicious Cobb Salad. N