United States · United States
Cobb Salad
A composed salad of chopped greens, chicken, bacon, egg, avocado and tomato in neat rows over a mustard vinaigrette.
The Cobb was invented at a brown Derby in Los Angeles in the nineteen thirties, and the dressing was a closely guarded secret. The plating is in rows rather than tossed, and that order is the point, because the dressing goes on and the waiter adds bacon and egg last. It is an elaborate salad for people who claim not to want elaborate food.
Ingredients
- romaine lettuce, chopped200 g
- cooked chicken breast, diced250 g
- bacon, cooked and crumbled80 g
- hard-boiled eggs, peeled and quartered2 pieces
- avocado, diced1 pieces
- ripe tomato, diced150 g
- blue cheese, crumbled50 g
- olive oil60 ml
- red wine vinegar20 ml
- Dijon mustard5 g
Directions
- 1
Whisk olive oil, red wine vinegar, Dijon mustard, salt and pepper until smooth.
Dressing is cloudy and slightly thickened. - 2
Spread chopped romaine over a wide platter.
Greens form an even, fluffy bed. - 3
Arrange chicken, bacon, egg, avocado, tomato, red onion and blue cheese in neat rows over the greens.
Rows are clearly defined and evenly spaced. Use hard-boiled eggs only; yolks are fully set. - 4
Drizzle the dressing over the salad just before serving and serve promptly.
Greens glisten lightly with dressing. Refrigerate leftovers within 2 hours at 4°C or below; consume within 24 hours.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content