Cobb Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 to 6 servings

Ingredients
  • 8 ounces slab bacon, diced, or slices thinly sliced
  • 1 ripe Hass avocado
  • Juice of 1/2 lemon
  • 1/2 head romaine, washed and torn into small pieces
  • 2 boneless skinless chicken breasts, (6 ounce each) grilled, Sauteed, or poached, diced
  • 2 large vine-ripened tomatoes, cored and diced
  • 1 head Bibb lettuce, washed and torn into small pieces
  • 2 hard cooked eggs, peeled and chopped
  • 4 scallions, whites and several inches of green, cut on an angle in very thin slices
  • 1 medium bunch watercress, stemmed, and coarsely chopped
  • Basic Vinaigrette, recipe follows
  • 4 ounces blue cheese, crumbled
  • Freshly ground black pepper
  • BASIC VINAIGRETTE
  • 1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
  • 2 to 3 teaspoons Dijon mustard
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 2/3 to 3/4 cups extra-virgin olive oil
  • Copyright 2001 Television Food Network, GP. All rights reserved
Directions
  • In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.

  • Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.

  • Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.

  • At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.

  • In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

  • Cook's Note: When making vinaigrette with a potent vinegar, like sherry, use the larger amount of oil.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    PeachSalad_0950.tif

    Not what you're looking for? Try:

    Creamy Peach Salad

    Recipe courtesy of Food Network Kitchen