Cobb Salad
User Reviews
0
0 reviews
Unrated
Cobb Salad
Report
Inspired by L.A.'s Legendary Restaurants by George Geary The idea of a Cobb Salad, like a Caesar Salad, is to have all the ingredients in the right proportions so one doesn't stand out too much from the others once the salad ingredients are all mixed together. If your chicken breasts are large, you may just need one. And the chicken breasts are thick, you might want to slice them in half horizontally once cooked, i.e.; lay them flat on a cutting board and cut them in half, crosswise across the equator, so you've got two flat pieces of chicken from one breast. To cook the chicken, fill a saucepan with enough salted water so it'll cover the cover the chicken. Bring it to a boil, add the chicken breast, cover, remove from heat and let stand for 15 minutes, or until the chicken is cooked through. You can peek inside by piercing it with a knife to check for doneness. To hard-cook eggs, bring a ...
Share:
Ingredients
For the Cobb Salad
- 1 head romaine lettuce or a mix of both, chopped, or iceberg lettuce
- 1/2 head watercress chopped
- 1 1/2 cups (210g) cherry tomato quartered
- 2 medium chicken breast cooked and diced (see headnote, boneless, skinless
- 6 trips Bacon crumbled
- 3 egg diced, hard-cooked
- 1 large avocado diced, ripe
- 4 ounces (115g) Roquefort cheese or Blue cheese, crumbled
- 2 tablespoons chive minced
- black pepper freshly ground
For the French dressing
- 1/3 cup (80ml) red wine vinegar
- 2 tablespoons water
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice fresh
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
- 1 small garlic cut into pieces, clove
- 1/2 cup (125ml) extra-virgin olive oil
- 1/2 cup (125ml) canola oil (or another neutral-tasting oil)
Instructions
For the salad
- Spread the chopped lettuce and watercress in the bottom of a wooden salad bowl or a large platter.
- Arrange the tomatoes, chicken, bacon, eggs, avocado, blue cheese, in rows across the top of the lettuce. Sprinkle chives over the top and add a few good turns of black pepper.
For the dressing
- In the bowl of a food processor, or blender, combine the vinegar, water, Worchestershire sauce, mustard, lemon juice, pepper, salt and garlic. Process or blend the ingredients.
- With the food processor or blender running, add the olive and canola oils in a slow, steady stream, so they make an emulsion.
- Toss the salad with approximately 3/4 to 1 cup (180 - 250ml) of the dressing. Leftover dressing can be kept in the refrigerator for up to one week.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
