Classic Cobb Salad

Classic Cobb Salad

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The Cobb Salad is the most popular American salad dish. Created by Robert Cobb in 1937, the salad has become a instant hit with the public. Normally served as a main course, this smoky and satisfying salad recipe will make you craving more.

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4 large eggs 2 6 oz skinless, boneless chicken breasts Zest (in wide strips) and juice of 1 lemon 1 tbsp black peppercorns 1/4 C. apple cider vinegar 1/2 shallot, minced 1 tbsp dijon mustard 1/4 C. extra-virgin olive oil Freshly ground pepper 2 avocados (chopped) 2 vine-ripened tomatoes (chopped) 1 large head Bibb lettuce (torn into pieces) 2 heads romaine lettuce (cut into pieces) 4 oz blue cheese (crumbled)

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 4 large eggs
  • 2 6 oz skinless, boneless chicken breasts
  • Zest (in wide strips) and juice of 1 lemon
  • 1 tbsp black peppercorns
  • Freshly ground pepper
  • 2 avocados (chopped)
  • 2 vine-ripened tomatoes (chopped)
  • 1 large head Bibb lettuce (torn into pieces)
  • 2 heads romaine lettuce (cut into pieces)
  • 4 oz blue cheese (crumbled)
  • Dressing:
  • 1 tbsp dijon mustard
  • 1/4 C. extra-virgin olive oil
  • 1/4 C. apple cider vinegar
  • 1/2 shallot, minced

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Directions

Cook the bacon in a medium skillet over medium heat, until crisp.

Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand.
Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.

Whisk the vinegar, shallot, mustard,olive oil and 1/2 teaspoon salt in a small bowl.

Cut the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
Dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper


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