Prep: 25 mins | Cook: 5mins | Servings: 4
In 1937 Bob Cobb developed the first Cobb Salad for his restaurant Brown Derby in Los Angeles, a little history to give us knowledge of Cobb Salad. It has grown into a popular American dish and is similar to the salad of a chef. It starts with green lettuce with some ingredients arrange over the top, and it is served with vinaigrette. Cobb Salad with Best Cobb Salad Dressing is simple to make, and the best thing about this is that it’s a protein-packed salad.
We enjoy using our cooked Chicken Breast, but a shop-bought rotisserie chicken works well to save time, and the only thing you need to prepare is the bacon and hard-boiled eggs. It is one incredibly satisfying meal, and you can eat it as a main course or as a side salad since it has so much protein.
(6 oz) bacon (6 slices) chopped and browned
(1) medium (5 cups) of head romaine lettuce, chopped, rinsed and dried
(2) cooked chicken breasts from a cooked chicken
(2) hard-boiled eggs
(1) large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled, or you can use feta cheese
2 tbsp parsley finely chopped
Cobb Salad Dressing:
3 Tbsp balsamic vinegar
1 tbsp dijon mustard
(1) garlic clove pressed or finely minced
1/3 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper
1. Cook and sautee chopped bacon for 5 mins until it turns brown and crisp on a skillet, then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs, then peel and quarter.
2. Chop, rinse and spin dry romaine lettuce and arrange on a platter. Then arrange the remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over the salad, then sprinkle the finely chopped parsley over the salad.
3. Transfer the dressing ingredients to a mason jar, shake like crazy. Drizzle over salad just before serving or let guests add their dressing to taste.
1. For the original Cobb Salad, the cheese of choice is blue cheese. We used blue cheese gorgonzola, but even a Roquefort or some other blue cheese would fit. You can use crumbled feta cheese if you don’t like blue cheese.
2. You should prepare the dressing and the salad 2-3 hours before your meal. Refrigerate and cover with plastic wrap, separately holding the salad and dressing until ready to eat.
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