Cobb Salad

Name: Cobb Salad
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Romaine Lettuce, chopped; 2 cups Iceberg Lettuce, chopped; 1 cup Watercress, trimmed; 1 cup Belgian Endive, thinly sliced; 2 medium Tomatoes, seeded and diced; 2 breasts of Chicken Breast, cooked, diced, about 12 oz; 6 slices of Bacon, cooked crisp and crumbled; 3 large Eggs, hard-boiled and chopped; 1 large Avocado, diced; 4oz Roquefort Cheese, crumbled; 2 tbsp Chives, fresh, finely snipped; 1/4 cups Red Wine Vinegar; 1 tbsp Lemon Juice, fresh; 1 clove of Garlic, small, minced; 1/2 tsp Dry Mustard; 1/2 tsp Worcestershire Sauce; 1/2 tsp Sugar; 1/2 tsp Kosher Salt; 1/4 tsp Pepper (Black); 1/2 cups Extra Virgin Olive Oil; 1/4 cups Neutral Oil, such as grapeseed or vegetable

This classic Cobb Salad is a composed, colorful platter of crisp lettuces, peppery watercress and endive, ripe tomato and avocado, tender chicken and salty bacon, finished with tangy Roquefort and a bright vinaigrette. It’s a satisfying mix of textures and bold flavors that works beautifully as a main course or a shared starter. Arrange the ingredients in neat rows for an impressive, restaurant-style presentation.

This classic Cobb Salad is a composed, colorful platter of crisp lettuces, peppery watercress and endive, ripe tomato and avocado,... Show more

Traditional American Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

40 min

Price

2,62 €

Calories

782 kcal

healthy

easy

meal prep

high protein

Method

Hard-boil the eggs

Put the Eggs in a saucepan, cover with cold water by about an inch, and bring it to a boil. Lower the heat to a gentle simmer for 10 minutes, then drain, cool under cold running water until easy to handle, peel, and chop them. While they simmer, you can wash and prep the rest of the salad.

Wash the greens

Rinse the Romaine Lettuce, Iceberg Lettuce, Watercress, and Belgian Endive in cold water, then trim off any tough watercress stems and dry everything very well. Keep the greens chilled while you finish the toppings.

Chop the toppings

Roughly chop the romaine and iceberg into bite-size pieces, thinly slice the endive, seed and dice the Tomatoes, dice the Avocado, crumble the Roquefort Cheese, and snip the Chives finely.

Cook the bacon

Lay the Bacon in a cold skillet in a single layer and set it over medium heat. Cook for 4 minutes, flip, then cook for another 4 minutes or until crisp and deeply browned. Transfer it to a paper towel-lined plate, then crumble it once it is cool enough to handle, saving a spoonful of rendered fat in the pan for the chicken.

Sear the chicken

Add the Chicken Breasts to the bacon fat and sear over medium-high heat for 5 minutes on the first side and 5 minutes on the second, until the outside is golden and the center is no longer pink. Transfer them to a board and let them rest for 5 minutes before dicing them into bite-size pieces.

Whisk the dressing

In a bowl, whisk together the Red Wine Vinegar, Lemon Juice, Garlic, Dry Mustard, Worcestershire Sauce, Sugar, Kosher Salt, and Black Pepper until the sugar begins to dissolve. Slowly drizzle in the Extra Virgin Olive Oil and Neutral Oil while whisking constantly, until the vinaigrette looks glossy and emulsified.

Assemble and serve

Arrange the chopped lettuce, watercress, and endive on a large platter or in shallow bowls, then top in neat sections with the chicken, bacon, eggs, tomatoes, avocado, Roquefort, and chives. Give the dressing one last whisk and drizzle it over just before serving, or pass it at the table so the salad stays crisp and pretty.