A blog by ordinary people about living an extraordinary life

Restaurant Redux: Yardhouse Cobb Salad

If you have not checked out the new Market Street in Lynnfield yet I recommend you head over there and take a walk around.  Anchored by a large Whole Foods Market, the Market Street center is a great collection of stores and restaurants.  And my favorite part about it is that I can take the dogs over for a walk while we pop into a few stores.  There is even a nice dog shop where JoJo likes to check out all the different treats, and giant dinosaur bones they have.

One of the restaurants to check out is Yardhouse.  There are more beers on tap than you can ever hope to taste, and food is really good too.  I have been there a few times, both for drinks and dinner.  You can eat outside when the weather is nice, or grab a spot at one of the largest bars around.

One of Meghan’s favorite dishes is the Roasted Turkey Cobb salad.  With applewood smoked bacon, avocado and blue cheese crumbles, the entire salad is immense.  After our trip to the Wakefield Farmers Market, we decided to use some fresh, local ingredients to recreate the salad.

It started with a bed of mixed greens and baby spinach.  The greens were tossed in a vinaigrette. We then topped the greens with diced tomato, diced cucumber, chopped hard boiled egg, feta cheese, corn and I added some peppercorn smoked salmon.

Mixed greens, topped with hard boiled egg, corn, duke, tomato and feta cheese.

Mixed greens, topped with hard boiled egg, corn, cuke, tomato and feta cheese.

Vinaigrette (from Food Network Magazine)

  • 1/4 cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • salt and pepper

The Perfect Hard Boiled Egg

  1. Placed the eggs in a pot of water.
  2. Bring the water to a boil.
  3. Boil for 3 minutes.
  4. Turn off the heat, cover and allow to sit for 11 minutes.
  5. Place the eggs in an ice bath (I used a large bowl with cold water and ice cubes) for 2 minutes.
  6. Peel and chop the eggs (they really do peel much easier when cooked in this method).



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This entry was posted on July 16, 2014 by in Peter Waterman's posts, Recipes and tagged , , , , , , , .
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