The Original Cobb Salad

Yield:
12 servings
Ingredients
  • 2 chicken breasts, cooked and finely diced
  • 1 ounce iceberg lettuce, washed and chopped
  • 1 ounce romaine lettuce, washed and chopped
  • 2 ounces tomato, washed and chopped
  • 1/2 avocado, thinly sliced
  • 2 ounces bacon, cooked and finely chopped
  • 2 ounces hard boiled eggs, finely chopped
  • 2 ounces grated Roquefort cheese
  • Original Cobb Salad Dressing to taste, recipe follows
  • COBB SALAD DRESSING
  • 2 egg yolks*
  • 2 cups olive oil
  • 1 lemon, juiced
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 cup water
  • Salt and pepper, to taste
Directions
  • Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.

  • *RAW EGG WARNING

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

  • Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.


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    Individual Cobb Salads

    Recipe courtesy of Mary Nolan