A Mighty Cobb Salad
This really isn’t a recipe. You can use whatever you have on hand. But this is how I do it, and really, I believe the technique of handling the greens and cooking the eggs just right is important. So here we go.
  1. Place eggs in a saucepan and cover with cold water. Cover and bring just to a rolling boil. Right when it starts boiling, turn off heat, leave on lid, and let sit for 12 minutes. Immediately drain hot water and rinse in cold water. Peel and chop.
  2. Peel beet and shave into pretty paper-thin slices with a mandolin or a peeler. I only recently discovered how great beets are raw.
  3. Place bacon in a cold cast-iron skillet or other pan. Cook on low heat until browned, turning once, about 10 minutes. Drain on a paper towel, and crumble.
  4. Wash and spin dry your lettuces. Same with the kale. Trust me, a salad spinner is a must. Then shred the kale thinly—as thinly as you can. Massage the kale a little to make it more absorbent for the dressing. Mix in a bowl with torn lettuces, sprinkle with salt, and toss with your hands. Don’t be afraid to get your hands in a salad.
  5. In a shallow bowl, lay down a bed of lettuce. Arrange eggs, bacon, beets, and avocado on top. Drizzle with Green Goddess dressing. Sprinkle with sunflower seeds.