Cobb Salad
This is based on the Cobb salad that I used to make at my first restaurant job.
Ingredients
For the dressing
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic (grated)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the salad
- 1 large head romaine lettuce (about 6 cups; chopped)
- 1 cooked chicken breast (sliced)
- 5 slices cooked bacon (crumbled)
- 2 hard-boiled eggs (quartered)
- 1 large avocado (sliced)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (thinly sliced)
- ½ cup blue cheese (crumbled)
Instructions
- In a measuring cup or small bowl, combine all the dressing ingredients. Whisk until the mixture is smooth and emulsified. Set aside.
- Place the chopped romaine lettuce evenly in a large serving bowl or platter.
- Arrange the chicken slices, crumbled bacon, hard-boiled egg quarters, avocado slices, halved cherry tomatoes, thinly sliced red onion, and crumbled blue cheese on top of the lettuce.
- If the dressing has separated, give it a quick whisk to combine it again. Drizzle a small amount of dressing over the salad to start. Be careful not to add too much at once. This recipe makes enough dressing for 2-3 salads, so add it gradually and taste as you go.
- Serve the salad right away. Store any leftover dressing in the fridge for up to one week.
Nutrition
Calories: 585kcalCarbohydrates: 14gProtein: 27gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.01gCholesterol: 152mgSodium: 766mgPotassium: 997mgFiber: 7gSugar: 4gVitamin A: 14162IUVitamin C: 22mgCalcium: 183mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!