Cobb Salad
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 55
- Saturated Fat
- 14
- Carbohydrates
- 11
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 34
- Cholesterol
- 155
- Sodium
- 881
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
8 ounces slab bacon, diced, or 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
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.
Basic Vinaigrette:
- 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.