Microgreen Cobb Salad

Written by Eydie Desser

Chef Suzanne Goin’s Tavern Restaurant in Brentwood is one of my go-to restaurants when meeting friends for lunch.  They make what they call a “Cobb salad,” which is nothing like the original which was said to be created by Bob Cobb, owner of The Brown Derby.  The story goes that one night Bob was starving, opened the restaurant’s refrigerator and pulled out whatever he saw: lettuce, cheese, avocado, tomatoes, bacon, chicken, hard-boiled egg, french dressing, etc.  He chopped it all together and voila the Cobb Salad was born.

The Cobb has evolved into meaning a salad composed with many different elements.  Tavern’s rendition includes: beets, oil roasted sweet potatoes, seasoned chickpeas and avocado.  

We made it even healthier, and I think even more tasty by adding powerful microgreens.  We baked the sweet potatoes with lime juice and seasonings, seasoned the chickpea cooking water with spices, and served it with our Refreshing Citrus Salad Dressing.


  • 1 cup dry chickpeas
  • 1 TB mild curry powder
  • 1 TB cumin powder
  • 1 TB granulated onion powder
  • 1 medium size sweet potato (12 oz.)
  • Juice of 1 lime
  • ¼ tsp. smoked paprika
  • 1/2 tsp. minced garlic
  • ¼ tsp.dried thyme
  • 2 medium sized yellow beets, scrubbed clean
  • 2 medium sized red beets, scrubbed clean
  • Arugula  (3 large handfuls)
  • 1 cup Asian Microgreens


Make the Chickpeas:

1- Soak the chickpeas by covering with plenty of water the night before.

2- Next morning, drain and place beans in a pressure cooker.  Cover with 2” inches of water and add cumin, curry powder and granulated onion to the water.  Give it a stir.

3- Pressure cook according to directions, strain and let cool on parchment lined sheet pan.

4- Reserve.

Make the Sweet Potatoes:

Preheat the oven to 425℉

1- Peel and dice the potato to ½” sized dice.  Place in a bowl and add juice of one lime, smoked paprika, minced garlic and thyme.  Mix thoroughly and place on a parchment lined sheet pan.  

2- Bake for 25-30 minutes, turning over the pieces after about 20 minutes, until slightly brown and tender.

3- Reserve.

Make the Beets:

1- Place yellow beets in one pot, and red beets in another and cover with water by 3”.    Bring to a boil and cook the beets until tender when pierced with a knife, depending on size, about 25-30 minutes.

2- Remove cooked beets, again keeping the yellow ones separate from the red ones, or the yellow beets will turn red!  Let cool to touch.

3- Under cold running water, and wearing gloves, peel the beets rubbing with your fingers to remove the skin.  

4- Dice into ½” size pieces, and reserve.

Make the Salad:

1- Place the Arugula in a medium sized mixing bowl and add enough Refreshing Citrus Salad Dressing to thoroughly coat the lettuce without “drowning” it, about ¼ cup.  Place lettuce in each of 3 serving bowls or plates.

2- Now dress all of the other ingredients separately in the same bowl, first the chickpeas and arrange on the arugula, then the sweet potato, then yellow beets and lastly the red beets.  

3- To serve:  Compose your Cobb salad prettily and last add lightly dressed microgreens stacked high in the middle.

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