Cobb Salad

Cobb Salad
Photo by Scott Phillips

Ingredients

  • 2 hard-cooked eggs, peeled and quartered lengthwise
  • 2/3 cup crumbled blue cheese, such as Roquefort
  • 10 cups lightly packed mixed greens (I like a mix of iceberg lettuce, arugula, and radicchio)
  • 1 large tomato, cored, seeded, and chopped
  • 1 cup Balsamic Vinaigrette
  • 1 large ripe avocado, peeled and thinly sliced
  • ½ large red onion, thinly sliced
  • + 5 more ingredients
    • 1 large ear fresh corn, kernels sliced off
    • 6 strips thickly sliced bacon
    • ¼ cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • 3 boneless, skinless chicken thighs, rinsed and patted dry with paper towels

In a large skillet over medium heat, cook the bacon, turning once or twice, until evenly browned and fully crisped, about 7 minutes. Remove the pan from the heat and transfer the bacon to a plate lined with paper towels to drain and cool; reserve the skillet with the bacon drippings. Open the chi...

View full recipe at Fine Cooking

Comments

Variations on Cobb Salad

  • Cobb Salad
    • 1/2 bunch of watercress
    • 1 tablespoon Dijon-style mustard
    • 1/2 head of romaine
    • 1/2 large egg
    • 1/3 cup red-wine vinegar
    • +8 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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