Cobb Salad

Cobb Salad
Photo by James Carrier

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 firm-ripe tomatoes (2/3 lb. total), rinsed, cored, and chopped
  • 1 quart lightly packed watercress sprigs (4 oz.), rinsed and crisped
  • 2/3 cup crumbled blue cheese (3 oz.; see notes)
  • 5 quarts finely shredded lettuce (use half butter lettuce and half iceberg or all iceberg)
  • 2 hard-cooked large eggs, shelled and chopped
  • About ½ teaspoon fresh-ground pepper
  • + 7 more ingredients
    • About ¼ teaspoon salt
    • 1 firm-ripe avocado (1/2 lb.), halved, pitted, peeled, and thinly sliced crosswise
    • 1 tablespoon minced shallot
    • 1 pound sliced bacon (see notes), coarsely chopped
    • 1/3 cup extra-virgin olive oil
    • ¼ cup tarragon-flavor vinegar
    • 1 ½ cups thinly sliced skinned cooked chicken (7 oz.; see notes)

1. In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 10 to 15 minutes; spoon out and discard fat in pan as it accumulates. With a slotted spoon, transfer bacon to towels to drain; discard remaining fat in pan. 2. In a 1-cup glass measure or small bowl...

View full recipe at My Recipes

Comments

Variations on Cobb Salad

  • Cobb Salad
    • 3 boneless, skinless chicken thighs, rinsed and patted dry with paper towels
    • Kosher salt and freshly ground black pepper
    • +9 other ingredients
  • Cobb Salad
    • 1 tomato
    • 2 tablespoons fresh chives
    • 1 small bunch of curly endive
    • 2/3 cup olive oil
    • 1/2 cup grated Roquefort
    • 1/2 head of Boston lettuce
    • +7 other ingredients
  • Cobb Salad
    • Dressing:
    • 1/3 c extra-virgin olive oil
    • 2 T red wine vinegar
    • 2 t lemon juice
    • 1 t Dijon mustard
    • 1/2 t Worcestershire sauce
    • 1/4 t sugar
    • +10 other ingredients


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