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Strawberry Cobb Salad with Fried Feta and Tarragon Dressing Recipe

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4 from 51 reviews

This vibrant Strawberry Cobb Salad features crispy fried feta cheese and a fresh tarragon dressing, combining sweet, savory, and tangy flavors for a refreshing and satisfying meal. Perfect for spring or summer, this salad blends fresh strawberries, creamy avocado, hard-boiled eggs, and crunchy romaine for a delightful texture contrast.

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. kosher salt
  • 1/4 tsp. black pepper

Fried Feta

  • 2 Tbsp. extra-virgin olive oil
  • 1 (8-oz.) block feta cheese
  • 3 Tbsp. corn starch

Salad

  • 1 head (or 2 hearts) romaine lettuce, torn into bite-sized pieces or coarsely 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 (for garnish)

Instructions

  1. Prepare Tarragon Dressing: In a medium bowl or jar, combine 1/3 cup olive oil, 3 tablespoons mayonnaise or yogurt, 2 tablespoons white wine vinegar, 1 tablespoon finely chopped fresh tarragon, minced garlic clove, 1 teaspoon honey, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well until the dressing is smooth and well combined.
  2. Fry the Feta: Pat the feta cheese dry with a paper towel and cut it into 1/4-inch thick pieces. Place 3 tablespoons of corn starch in a shallow bowl and dredge each feta piece, coating all sides evenly. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Once the oil is hot and shimmering, carefully arrange the feta pieces in the pan. Cook for about 2 minutes until the bottom side is golden and crisp. Gently flip each piece and cook for an additional 1 to 2 minutes until the second side is crisp as well. Use a spatula to transfer the fried feta to a plate lined with paper towels to remove excess oil.
  3. Assemble the Salad: Place the torn romaine lettuce into a large serving bowl or platter. Drizzle half of the prepared tarragon dressing over the lettuce and lightly season with salt and pepper to taste, then toss well to evenly coat the greens. Scatter the fried feta pieces, sliced avocado, halved or sliced hard-boiled eggs, thinly sliced strawberries, and optional julienned radishes over the dressed lettuce.
  4. Finish and Garnish: Spoon the remaining tarragon dressing over the top of the salad. Garnish with roughly chopped or torn fresh dill and a few extra cracks of black pepper. Serve immediately to enjoy the contrast of warm fried feta and fresh salad ingredients.

Notes

  • Use full-fat yogurt as a lighter alternative to mayonnaise for the dressing to reduce calories slightly without sacrificing creaminess.
  • Fresh tarragon can be substituted with dill or chives if unavailable.
  • Ensure feta is well-coated with corn starch before frying to achieve a crispy crust.
  • Serve the salad immediately after assembly to maintain the crisp texture of the fried feta and lettuce.
  • Optional radishes add a peppery crunch but can be omitted if not preferred.

Find it online: https://justsosavory.com/strawberry-cobb-salad-with-fried-feta-and-tarragon-dressing-recipe/