CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
CALIFORNIA COBB SALAD
Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
- Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.
BEVERLY HILLS CHOPPED SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
- Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
- Add the dressing to the salad and toss to combine. Serve immediately.
CHOPPED CALIFORNIA COBB
It could be the combo of bacon, avocado and blue cheese dressing that's winning this salad such rave reviews. Or it could be that it's ready in 20 minutes.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Toss avocado with lemon juice. Place in large salad bowl. Add all remaining ingredients except dressing; mix lightly.
- Spoon onto plates; drizzle with dressing.
Nutrition Facts : Calories 370, Fat 32 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 135 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g
CALIFORNIA COBB SALAD
A Gooseberry Patch recipe for a classic salad that can also serve as a meal. I am not a fan of bleu cheese, which the recipe calls for, so I would use almost any other kind of cheese on this. Also, I added chicken as an option for the turkey because chicken is easier to find. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Divide lettuce among 4 to 6 salad plates or serve on a large platter.
- Arrange remaining ingredients except dressing in rows over lettuce.
- Drizzle with dressing to taste.
Nutrition Facts : Calories 621.8, Fat 49.8, SaturatedFat 13.4, Cholesterol 202.7, Sodium 969.3, Carbohydrate 9.9, Fiber 4.1, Sugar 3.9, Protein 33.5
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