Here’s my adaptation of the famous salad. I absolutely adore Cobb Salad. From the tangy blue cheese to the creamy avocado, crunchy lettuce, salty bacon, delicious! Serve with homemade biscuits (see below) or purchased rolls. I’ve been thinking of starting a “Cobb Salad Club” for everyone I know who loves this salad as much as I do!
Makes 4 – 6 Main Course Servings
Make the Dressing:
You may need to increase the dressing if you are making 6 servings
3 Tbsp. red-wine vinegar
1 Tbsp. fresh lemon juice
2 Tsp. Dijon mustard
1 small garlic clove, minced
½ tsp. salt
½ tsp. sugar
¼ tsp. freshly ground black pepper
½ cup EVO
Whisk together all dressing ingredients, except oil, in a bowl, then very slowly whisk in oil in a thin stream, until emulsified. Or you can do this in a food processor. If you like you can make the dressing 1 hour ahead and store in the fridge until needed.
Make the Salad:
3 skinless, boneless, chicken breast halves (1 ¼ lbs.)
2 ripe avocados
1 head romaine lettuce, cut crosswise into ½” slices
6 bacon slices, cooked until crisp, drained & finely chopped
18 – 24 cherry tomatoes, cut in half
2 – 4 oz. blue cheese or Roquefort cheese, crumbled
2 – 3 large eggs, hard-boiled, each egg cut into 4 wedges
(opt.) 1 bunch watercress, leaves removed from coarse stems
¼ cup finely chopped fresh chives or green onions
Bring 5 cups of water to a simmer in a large saucepan, add chicken & simmer, covered 6 minutes. Remove pan from heat & cover; let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate to cool completely. This can be done the day before. (You can use leftover chicken breast if you have some, say from a roast chicken. Cut the chicken into 1/2” cubes. Halve, pit & peel avocados. Cut the avocados into slices.
Divide the romaine and watercress, if using, between 4 – 6 dinner plates. Top with the chicken, arrange the avocado slices, egg wedges and cherry tomato halves decoratively around the plate. Sprinkle with the bacon and garnish with chives or green onions.
Serve the salad, passing the dressing