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Cobb Salad

Cobb Salad
Posted in : Cookbook, Lunch, Poultry, Salads on
by : ChefLars
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A Little Personal History:

I gotta say, of all the salads out there, many a great compliment to any main dish; when it comes to a main dish salad, a salad not needing anything complimenting to fill your belly, Cobb Salad is where it’s at. Here’s my tried and true recipe.

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“The Cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives,Roquefort cheese, and red-wine vinaigrette. Black olives are also often included.[1] One way to remember the components is to use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese[2]—then add lettuce.” https://en.wikipedia.org/wiki/Cobb_salad
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Course Brunch, Lunch, Main Dish
Cuisine American
Equipment Blender, Chef's Knife, Cutting Board, Large Mixing Bowl
Cost Reasonable
Skill Level Easy
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
For the Dressing
  • 3/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper to taste
For the Salad
  • 1/2 head iceberg lettuce cored and shredded
  • 1/2 head romaine lettuce chopped
  • 1/2 bunch watercress some of the stems trimmed, chopped
  • 2 oz blue cheese preferably Roquefort, crumbled
  • 6 strips cooked bacon roughly chopped
  • 3 hard-boiled eggs peeled and cut into wedges or circles
  • 2 medium medium tomatoes peeled, seeded, and cut into wedges
  • 1 boneless skinless chicken breast cooked and cut into 1⁄2 inch wide strips or cubes
  • 1 avocado peeled, pitted, and cut into wedges
  • Kosher salt and black pepper freshly ground to taste
  • 2 tablespoons chives minced
Course Brunch, Lunch, Main Dish
Cuisine American
Equipment Blender, Chef's Knife, Cutting Board, Large Mixing Bowl
Cost Reasonable
Skill Level Easy
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
For the Dressing
  • 3/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper to taste
For the Salad
  • 1/2 head iceberg lettuce cored and shredded
  • 1/2 head romaine lettuce chopped
  • 1/2 bunch watercress some of the stems trimmed, chopped
  • 2 oz blue cheese preferably Roquefort, crumbled
  • 6 strips cooked bacon roughly chopped
  • 3 hard-boiled eggs peeled and cut into wedges or circles
  • 2 medium medium tomatoes peeled, seeded, and cut into wedges
  • 1 boneless skinless chicken breast cooked and cut into 1⁄2 inch wide strips or cubes
  • 1 avocado peeled, pitted, and cut into wedges
  • Kosher salt and black pepper freshly ground to taste
  • 2 tablespoons chives minced
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Instructions
Make the dressing
  1. Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender.
  2. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).
Make the salad
  1. On a large platter, combine the iceberg and romaine lettuces along with the watercress.
  2. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows.
  3. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.
Advanced Preparation
  1. It’s best to prepare and serve immediately. However, you can make up to a couple hours in advance, wrap bowl with plastic wrap and refrigerate till ready to serve.
Recipe Notes

Tips, Notes, and Variations:

Rather than blue cheese, sometimes I’ll just toss in shredded cheddar or a mixed “fiesta” blend of cheeses.