Cobb Salad Food

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COBB SALAD



Cobb Salad image

The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.

Provided by CountryLady

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

1/2 head iceberg lettuce, washed & dried
1/2 head romaine lettuce, washed & dried
1 bunch watercress, washed & dried
1 small Belgian endive, washed & dried
2 medium ripe tomatoes
2 chicken breasts, poached
6 slices crisp bacon, crumbled
1 avocado
3 eggs, hard boiled
2 tablespoons chives, chopped
1/2 cup Roquefort cheese, crumbled
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 clove garlic, minced (very small)
1/4 cup olive oil
3/4 cup salad oil

Steps:

  • PREPARE DRESSING: Combine all ingredients, except oils& blend well.
  • Combine olive oil& salad oil in a separate bowl& mix well.
  • Add to other ingredients& mix well.
  • Cover& refrigerate until using.
  • It keeps well for 6 weeks but be sure to blend well again just before using.
  • PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
  • Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
  • Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
  • Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
  • Cut the hard boiled eggs into quarters and arrange on the plates.
  • Drizzle dressing over the salad, sprinkle with the roquefort& chives.

Nutrition Facts : Calories 865.5, Fat 77.4, SaturatedFat 13.4, Cholesterol 199.1, Sodium 1312, Carbohydrate 17.3, Fiber 10.7, Sugar 5.1, Protein 29.3

COBB SALAD



Cobb Salad image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 25

2 whole chicken breasts
1 pound bacon
2 cups finely grated Roquefort cheese
4 medium tomatoes, peeled and seeded
2 ripe avocados
Salt
Fresh lemon juice
1 head iceberg lettuce, trimmed, washed, and dried
1 head romaine, trimmed, washed, and dried
1 bunch watercress
1 bunch chicory
4 tablespoons chopped chives
6 hard-boiled eggs
2 cups Cobb's Old Fashioned French Dressing (recipe follows)
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of one lemon
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dry English mustard
1 clove garlic, minced
1 cup olive oil
3 cups salad oil

Steps:

  • Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Bring to a simmer over medium heat, maintain the heat at a simmer, and poach the breasts for 10 to 12 minutes, depending on their size. Remove the pan from the heat and allow the chicken to cool to room temperature. When the chicken is cool, remove it from the stock (which can be strained and used for another purpose), remove and discard the skin and bones, and chop the meat finely.
  • Meanwhile, cook the bacon until it is crisp. Drain the bacon well and chop in roughly, by hand or in a food processor. Place the chopped bacon on paper towels and dry further, in a conventional oven on a low heat or in a microwave oven, until it separates into bits. This process may need to be repeated 2 or 3 times, depending on the fat content of the bacon used.
  • Place the Roquefort cheese in the freezer for about 15 minutes; then remove the cheese from the freezer and grate it, using a cheese or vegetable grater. Cut the tomatoes into small dice and sprinkle with salt and pepper. Halve, peel, and dice the avocados; sprinkle with salt and fresh lemon juice. Using a food processor, chop the greens finely, into 3/16 inch bits, but do not reduce them to mush. Finely chop the hard boiled eggs.
  • To assemble the salad, place all the greens in a large bowl and toss them together; spread the greens evenly in the bottom of the bowl. Arrange the bacon, egg, chicken, tomato, and cheese in strips across the greens; arrange the chopped avocado around the edge of the salad. Bring the salad to the table with the dressing alongside and toss together just before serving.
  • Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.

COBB SALAD



Cobb Salad image

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Provided by Bill

Categories     Salad

Time 50m

Yield 6

Number Of Ingredients 9

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Steps:

  • Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Divide shredded lettuce among individual plates.
  • Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  • Drizzle with your favorite dressing and enjoy.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g

COBB SALAD



Cobb Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 13m

Yield 4 servings, serving size, about 3 cups

Number Of Ingredients 17

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)

Steps:

  • In a small bowl, whisk together all of the dressing ingredients and set aside.
  • Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
  • Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
  • In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

Nutrition Facts : Calories 360, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 770 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 28 grams

COBB SALAD



Cobb Salad image

We've been making variations of this salad for years. Funny that people don't make it much anymore. It really is good!!!

Provided by TishT

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomatoes, 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
salad dressing

Steps:

  • Place greens in bowl.
  • Arrange all other ingredients attractively across greens.
  • Add dressing when ready to serve or on the side.

CLASSIC COBB SALAD DRESSING RECIPE



Classic Cobb Salad Dressing Recipe image

If you're a big salad fan and are looking for a delicious vinaigrette dressing, then this cobb salad dressing recipe is the perfect option.

Provided by Chef Billy Parisi

Categories     Salad

Number Of Ingredients 10

1/3 cup red wine vinegar
juice of ½ lemon
1 garlic clove
2 teaspoons Worcestershire sauce
1 ½ tablespoons Dijon mustard
1 teaspoon sugar
¼ cup water
1/3 cup olive oil
2/3 cup salad oil
sea salt and pepper to taste

Steps:

  • Add all of the ingredients to a blender and pulse at high speed until the dressing is combined and emulsified.
  • Serve or store in the refrigerator.

Nutrition Facts : Calories 202 kcal, Carbohydrate 1 g, Protein 1 g, Fat 22 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY COBB SALAD



Easy Cobb Salad image

Make this classic salad even easier: Use half a store-bought rotisserie chicken instead of roasting chicken breasts at home. (Cook two extra eggs, and reserve some of the shredded chicken to make Cobb Salad Sandwiches tomorrow.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

2 bone-in, skin-on chicken breast halves (about 10 ounces total)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 hard-cooked large eggs
4 cups shredded romaine lettuce (from 1 large head)
1 tablespoon fresh lemon juice
8 slices cooked bacon, crumbled
2 plum tomatoes, roughly chopped
4 ounces blue cheese, crumbled (1 cup)
1 avocado, pitted, peeled, and diced medium

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle chicken with 1 tablespoon oil and season with salt and pepper. Roast until cooked through, about 25 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. Remove skin and discard. With your hands or two forks, shred chicken. Reserve half (1 cup) for Cobb Salad Sandwich.
  • Quarter 2 eggs and reserve 2 eggs for Cobb Salad Sandwich. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons oil. Season with salt and pepper, toss to combine, and top with eggs, bacon, tomatoes, cheese, avocado, and remaining chicken.

Nutrition Facts : Calories 498 g, Fat 11 g, Fiber 5 g, Protein 32 g

COBB SALAD



Cobb Salad image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

  • In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

COBB SALAD



Cobb Salad image

While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.

Provided by Alison Roman

Categories     dinner, lunch, weekday, salads and dressings, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 small shallot, thinly sliced into rings
3 tablespoons red-wine vinegar
Kosher salt and ground pepper
1 tablespoon whole grain or Dijon mustard
3 tablespoons olive oil, plus more as needed
4 large eggs
10 ounces thick-cut bacon (about 8 strips)
12 ounces boneless, skinless chicken breast (about 2 medium breasts)
1 head romaine lettuce, torn into bite-sized pieces or coarsely chopped
6 ounces small to medium tomatoes (about 6), sliced or quartered
1 avocado, thinly sliced or chopped
4 ounces blue cheese, crumbled
3 tablespoons finely chopped chives

Steps:

  • Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
  • Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
  • Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  • Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
  • Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
  • Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
  • Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
  • Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 16 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 1189 milligrams, Sugar 5 grams, TransFat 0 grams

COBB SALAD WITH BROWN DERBY DRESSING



Cobb Salad with Brown Derby Dressing image

I was served this salad on my honeymoon. The ingredients are all minced very fine, then they are tossed with the dressing at the last minute. I love it. It's perfect as a light lunch or dinner all by itself on a very hot summer day.

Provided by P48422

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch chicory lettuce
1/2 head romaine lettuce
2 medium tomatoes, skinned and seeded
1/2 lb smoked turkey breast
6 slices crisp bacon
1 avocado, sliced in half,seeded and peeled
3 hardboiled egg
2 tablespoons chives, chopped fine
1/2 cup blue cheese, crumbled
2 tablespoons water
1/8 teaspoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar (or red wine vinegar)
1 tablespoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
1/8 teaspoon Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced very fine

Steps:

  • Chop all the greens very, very fine (almost minced).
  • Arrange in rows in a chilled salad bowl.
  • Cut the tomatoes in half, seed, and chop very fine.
  • Fine dice the turkey, avocado, eggs and bacon.
  • Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
  • Sprinkle with the chives.
  • Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
  • Serve with fresh french bread.
  • FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
  • Slowly, with the machine running, add the oil and blend well.
  • Keep refrigerated.
  • *NOTE:This dish should be kept chilled, and served as chilled as possible.

Nutrition Facts : Calories 832.4, Fat 56.7, SaturatedFat 16.1, Cholesterol 352.4, Sodium 3360.1, Carbohydrate 31.2, Fiber 13.5, Sugar 12.4, Protein 55

EASY COBB SALAD



Easy Cobb Salad image

Being a college student, you don't have much time to do anything besides do homework and research, so this is a quick and easy meal that I often whip up when my time is limited. The dressing is more or less an approximation, so depending on how tangy or sweet you want it, adjust the amount of mustard and sweetener. A great time saver is to boil several eggs at once, so you have them on hand in case you want to make another salad the next day, or more for company. (I like my eggs nice and cold, so that's why I have them boiled a day ahead, but if you don't care it doesn't make a difference.)

Provided by Spgty21

Categories     < 30 Mins

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 9

4 pieces bacon
1 egg
2 -3 leaves romaine lettuce, chopped
1/2 yellow and red bell pepper, chopped
1 green onion, chopped
1 ripe avocado, sliced
1 -2 tablespoon grainy mustard (not the plain yellow stuff)
1 tablespoon honey or 1 tablespoon agave nectar
1/4 cup homemade mayonnaise (directions follow, or you can just use the straight bottled stuff. See my recipe for homemade mayo)

Steps:

  • The night before, boil the egg until hard-boiled (10-15 mins).
  • When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
  • The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
  • Combine all ingredients for the dressing together in a small bowl.
  • Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.

Nutrition Facts : Calories 653.2, Fat 50.7, SaturatedFat 10.9, Cholesterol 208.7, Sodium 554.6, Carbohydrate 41.8, Fiber 15.9, Sugar 22.1, Protein 15.8

COBB SALAD



Cobb Salad image

We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken in this cobb salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

1 boneless and skinless chicken breast half
2 large eggs
3 slices turkey bacon
1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
1 cup chopped fresh watercress
3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1 ounce blue cheese, crumbled
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper

Steps:

  • Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
  • Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
  • Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
  • Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
  • Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.

Nutrition Facts : Calories 186 g, Cholesterol 4 g, Fiber 3 g, Protein 7 g

CLASSIC COBB SALAD



Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
  • Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
  • Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
  • Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
  • Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

THE ORIGINAL COBB SALAD



The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

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
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

Steps:

  • Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
  • Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

COBB SALAD



Cobb Salad image

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.

Categories     Salad     Chicken     Egg     Leafy Green     Tomato     Blue Cheese     Bacon     Avocado     Endive     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 14

1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

Steps:

  • In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

More about "cobb salad food"

COBB SALAD RECIPE | GOOP

From goop.com
  • 3. Whisk together the mustard, vinegar, pinch of sugar and oil, season with salt and pepper and pack the dressing into a small container.


COBB SALAD WITH THE BEST DRESSING ... - NATASHASKITCHEN.COM

From natashaskitchen.com
  • Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.
  • Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.
  • Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.


13 BEST DRESSING FOR COBB SALAD REDDIT RECOMMENDATIONS ...

From allfoodandnutrition.com
  • blue cheese. If you’re looking for a dressing that is rich and flavorful, blue cheese dressing is your best bet. It’s tangy and creamy with just the right amount of sweetness to offset the salty flavor of blue cheese.
  • ranch. There is a lot of debate on what dressing to use for a cobb salad and the most popular answer seems to be ranch. Ranch was ranked as the best dressing by Reddit users, but it’s not so clear cut.
  • Italian. Italian dressing is one of the most popular dressings, but what about a best dressing for Cobb salad? Reddit is a great source to find out! I found this question on Reddit asking “What’s your favorite thing to put on a Cobb Salad, and many people had their responses.


BEST COBB SALAD RECIPE - HOW TO MAKE COBB SALAD - DELISH

From delish.com
  • On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.


COBB SALAD - MAMA LOVES FOOD

From mamalovesfood.com


COBB SALAD - RICARDO

From ricardocuisine.com
  • In a large serving platter, spread the chicken in a line at the centre. Place the tomatoes and avocado on each side followed by the lettuce. Top with the eggs. Sprinkle with the bacon and drizzle with the dressing.


COBB SALAD - THE PIONEER WOMAN

From thepioneerwoman.com
  • For the blue cheese dressing: In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire sauce until smooth.
  • Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving.


COBB SALAD RECIPE - FOOD FOLKS AND FUN

From foodfolksandfun.net
  • Add all of the dressing ingredients in a food processor and process until smooth, scraping down sides as necessary.
  • In a large bowl, combine the chopped romaine and chives. Give it a quick toss and spread it out on a platter.


COBB SALAD RECIPE - GOOD FOOD

From goodfood.com.au
  • 1. Peel the hard-boiled eggs and cut into small dice. Fry the bacon until crisp, then drain well. Keeping the ingredients separate, chop the chicken breast, avocado and tomatoes, and allow tomatoes to drain their juices.
  • 2. Whisk the dressing ingredients together until smooth. Toss the lettuce in half the dressing and arrange in a single line in the middle of each dinner plate. Add a parallel row of cottage cheese and top it with chopped blue cheese.
  • 3. Arrange the chicken, eggs, bacon, avocado and tomato either side, and drizzle with remaining dressing. Let everyone toss their own salad together as they eat.


COBB SALAD RECIPE - SIMPLE CHINESE FOOD
Cobb Salad It’s hot, let’s have some salad appetizers, healthy and slim. Difficulty. Easy. Time. 15m. Serving. 4. by Zhou Yicong is a big stomach king ★ ★ ...
From simplechinesefood.com


COBB SALAD WITH WHITE WINE-MARINATED SALMON
Cook up a healthy meal for the whole family with salmon and a bright cobb salad made with eggs, cherry tomatoes, avocado and blue cheese. The salmon white wine marinade is special enough for the weekend and easy enough for a quick and delicious weeknight meal. SERVES. 4. 1H. Ingredients Salmon . 400 g salmon fillet, skin on 1/2 cup (125ml) dry white wine, such as …
From more.ctv.ca


THE HISTORY OF COBB SALAD - KITCHEN PROJECT
Cobb salad was created at the Brown Derby Restaurant in Hollywood. As with many "how this began stories" We don't know how much is actual fact, but here is the official story from the Brown Derby themselves. from from Aurthur Schwartz of the food maven. "One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his ...
From kitchenproject.com


BEST ROAST CHICKEN COBB SALAD RECIPES | BAREFOOT CONTESSA ...
Roast Chicken Cobb Salad. by Ina Garten. August 2, 2018. 2.6 (19 ratings) Rate this recipe PREP TIME. 1h 10 min. YIELDS. 4 - 6 servings. A drool-worthy meal salad that’s great for lunch or a casual dinner. ADVERTISEMENT. Ingredients. 2. large chicken breasts, bone-in, skin-on. Good olive oil. Kosher salt and freshly ground black pepper. ½. lb(s) thick-cut …
From foodnetwork.ca


COBB SALAD RECIPE - FOOD.COM
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper. In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste.
From food.com


COBB SALAD - FOODLAND
Ingredients 1 head butter lettuce 1/2 medium head romaine, chopped 2 medium ripe tomatoes, cut into wedges 2 5 oz chicken breasts, grilled or pan-fried, chilled and sliced
From foodland.ca


COBB SALAD | TRADITIONAL SALAD FROM LOS ANGELES, UNITED ...
A shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen - hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them. He tossed all of the ingredients with …
From tasteatlas.com


[HOMEMADE] COBB SALAD : FOOD
Cobb salads aren't about being low calorie or particularly healthy. When you add avocado - fat, blue cheese - fat, bacon - fat, eggs - fat, and of course dressing - fat, you tend to ramp up your calories quickly. I think that would all fall under the keto diet? Best kinda salad imo. Russian salads are even better.
From reddit.com


COBB SALAD NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Cobb Salad ( Fresh Express). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


BEST COBB SALAD RECIPES | FOOD NETWORK CANADA
Directions. Step 1. Place 2 Boston bibb lettuce leafs on top of each other to create a salad “bowl”. Repeat to have 6 rounds. Step 2. Top the lettuce with shredded crisp lettuce and an equal amount of salad ingredients. Step 3. Drizzle with ranch or dressing of choice.
From foodnetwork.ca


COBB SALAD NUTRITION FACTS - EAT THIS MUCH
Main info: Cobb Salad. Served with your choice of dressing. - First Watch. 1 Serving. 400 Calories. 12 g. 28 g. 30 g.
From eatthismuch.com


COBB SALAD NUTRITION FACTS - EAT THIS MUCH
Cobb Salad Food Lion 3 1/2 oz 80 Calories 4 g 5 g 5 g 2 g 40 mg 2 g 240 mg 2 g 0 g Report a problem with this food Find on Amazon
From eatthismuch.com


CLASSIC COBB SALAD WITH CHICKEN - LITTLE SUNNY KITCHEN
Recipe Tips. Yield: This salad serves 4 as an entree or 6 as a side salad Chicken for Cobb Salad: I used rotisserie chicken here, but grilled chicken, boiled chicken breasts, or any other chicken can be used instead.Do what’s easiest for you. Make sure the bowl you use is big enough. You want enough room to add all of the ingredients and toss the salad before serving it.
From littlesunnykitchen.com


COBB SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
Roast Chicken Cobb Salad. Recipe | Courtesy of Ina Garten. Total Time: 1 hour 10 minutes. 12 Reviews.
From foodnetwork.com


COBB SALAD - WIKIPEDIA
The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, fried chicken breast, hard-boiled eggs, avocado, chives, blue cheese, and red-wine vinaigrette. The ingredients are laid out on a plate in neat rows. Origin. Various stories recount how the salad …
From en.wikipedia.org


WHY IS IT CALLED A COBB SALAD? SEE THE ... - EAT THIS NOT THAT
As soon as the Cobb Salad was put on the Brown Derby restaurant's menu, it became every foodie nearby's favorite. The 24-hour, hat-shaped restaurant — which eventually expanded to a mini-chain of four restaurants — was the stomping grounds for stars of the time like Spencer Tracy, Clark Gable, Lucille Ball, and Harpo Marx. So there's a good chance the I …
From eatthis.com


BEST COBB SALAD NEAR ME - MARCH 2022: FIND NEARBY COBB ...
Find the best Cobb Salad near you on Yelp - see all Cobb Salad open now.Explore other popular food spots near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers.
From yelp.com


COBB SALAD RECIPE | CHICKEN SALAD RECIPES | TESCO REAL FOOD
This all-American classic cobb salad recipe lines up crispy bacon, succulent chicken and golden boiled eggs with plenty of colourful veg and a drizzle of creamy blue cheese dressing, for an indulgent salad more than worthy of main course status. See method. Serves 4 15 mins to prepare and 15 mins to cook
From realfood.tesco.com


WHAT IS A COBB SALAD - SALADPROGUIDE.COM
Cobb salad was originally created in 1937 in the Hollywood restaurant Brown Derby by the owner named Robert Cobb. The story goes that Robert Cobb was looking for a snack in the restaurants kitchen, and grabbed whatever ingredients he could find: lettuce, hard-boiled egg, avocado, tomato, chicken, onion, bacon and blue cheese. He chopped the ingredients and …
From saladproguide.com


HEALTHY COBB SALAD | KETO OPTION INCLUDED | HEALTHY LITTLE ...
This healthy Cobb salad is packed with protein, veggies, feta, blueberries, and the ultimate dressing- homemade ranch. An easy, 30 minutes lunch or dinner for the whole family! This tasty recipe also includes a keto Cobb salad option. What Makes This Recipe Work. It’s salad season! Of course, you can eat a salad all year long, but I love when the weather gets …
From healthylittlepeach.com


COBB SALAD - TRUE FOOD FACT
The invention of Cobb Salad is attributed to Robert Howard Cobb, the owner of Brown Derby restaurant in Los Angeles in the 1930s. However, it is uncertain whether the dish was invented by him or by his chef. After a hard day’s work, there wasn’t much left in the kitchen, so Cobb (or his chef) mixed together some leftovers and made a salad with olive oil, salt, pepper, red vinegar ...
From truefoodfact.com


COBB SALAD RECIPE - BBC FOOD
Method. For the dressing, blitz all of the ingredients in a food processor and add extra buttermilk or water if it needs loosening. For the salad, mix all of the ingredients loosely together and ...
From bbc.co.uk


BEST COBB SALAD WITH BLUE CHEESE DRESSING RECIPES | THE ...
Cobb Salad with Blue Cheese Dressing. by Ree Drummond. May 4, 2015. 3.0 (83 ratings) Rate this recipe PREP TIME. 15 min. COOK TIME. 10 min. YIELDS. 8 servings. A colourful lunch, appetizer or main dish with grilled chicken, hard-boiled eggs, bacon, grape tomatoes and lettuce. ADVERTISEMENT. Ingredients. Blue Cheese Dressing. 1. cup …
From foodnetwork.ca


COBB SALAD RECIPE : SBS FOOD
Preheat grill to high. Place bacon rashers on an oven tray and cook for 4 minutes each side or until crisp and golden. Drain on paper towel, then cut into 1 …
From sbs.com.au


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