Ham Cobb Salad & Spring Bowties
Easy. Delicious. Colorful. Healthy. Some days the recipes are just effortless crowd pleasers and today was one of those days. Use up the Easter ham and hard boiled eggs in this gorgeous Ham Cobb salad, then throw some more ham into my lemony, bright Springtime Bowties!
Ham Cobb Salad
Ingredients
- 1 head iceberg lettuce, cut into 1 inch pieces
- 1 1/2 cups ham, cooked and diced
- 2 ripe avocados, diced
- 6 hard-boiled eggs, diced or cut into small wedges
- 2 cups cherry or grape tomatoes, halved
- 1 bunch radishes, thinly sliced
- 1 cup cheese (blue, cheddar, etc.), crumbled or cubed
Red Wine Vinaigrette
- 2 tbsp onion, shallot, or scallion whites, minced
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp sugar
- salt and pepper
Instructions
- Arrange the lettuce on a large serving platter. Top with the ham, avocado, eggs, tomatoes, radishes, and cheese, arranging everything in rows. Serve with Red Wine Vinaigrette.
- For Vinaigrette, whisk everything together in a bowl and season with salt and pepper.
Spring Bowtie Pasta
Ingredients
- 1 lb bowtie pasta
- 1 lb asparagus, trimmed and cut into 1 inch pieces
- 1/2 lb fresh peas or sugar snap peas, cut into 1/4 inch pieces
- 1/4 cup olive oil
- 1 1/2 cups ham, cooked and diced
- 1 lemon, zested and juiced
- 2 tbsp fresh dill, chopped
- 3/4 cup pecorino romano cheese, grated
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the bowties until close to al dente and add the trimmed asparagus and peas to the pot in the last 1-2 minutes of cooking to lightly blanch. The vegetables should remain bright green and crisp. Reserve 1 cup of the pasta water. Drain the pasta and vegetables and transfer back to the pot. Add the olive oil, ham, lemon zest, lemon juice, and fresh dill. Add the cheese 1/4 cup at a time, stirring to combine, along with the reserved pasta water, as needed, to help everything come together. Season with salt and pepper.
