Tuesday, January 5, 2010

Cobb Salad

cobb4

I love a Cobb Salad.

Whenever I see it on a menu, I order it for lunch.

It's a great way to use leftover chicken or roast turkey breast, and fairly simple to put together.

The original recipe calls for watercress and romaine lettuces, I used arugula.

You can omit the Roquefort cheese if you want to, but it makes this salad even better, so I like it with.

I made enough for 4 people, but you can add more or less of an ingredient if you like.

The history of the Cobb Salad goes back to a 1937 restaurant in Hollywood called The Brown Derby, and it has been popular ever since.

Cobb Salad

leftover roast chicken breast or turkey breast, cubed (about 1 cup)
1 bag of baby arugula, chopped
4 hard boiled eggs, yolks and whites separated and chopped
7 slices of bacon, cooked crisp, and crumbled
2 ripe avocados, peeled and diced
1/2 lb. of sweet cherry tomatoes quartered

Have everything chopped and ready to go. Mise en place!

Have a large platter ready and line up your components however you like.



I goofed, I shouldn't have put the bacon and tomato next to each other, they got lost in the color presentation (it all gets mixed up in your stomach anyway!).

To serve this salad, I used tongs and got a little of everything in a deep shallow bowl then drizzled with dressing.



Dressing:

1/4 cup of red wine vinegar
1/4 cup of good olive oil
1 tsp sugar
1 tsp Dijon mustard
salt & pepper
1/4 cup of Roquefort cheese, grated (I froze it so it was easier to grate)

Mix all ingredients in a bowl with a fork or whisk, then add the Roquefort cheese at the end.

Drizzle the dressing over plated salads!
This is a hearty lunch or dinner with some crusty bread.

Enjoy!










13 comments:

Fresh Local and Best said...

I love how beautiful your cobb salad looks. I'll definitely be making this one soon!

Ciao Chow Linda said...

I've got a leftover roast chicken and one avocado sitting in the fridge. I think I've got my idea for dinner. The salad looks colorful and perfect for the healthier eating I should be doing after the richness of the holiday foods. Even though I am a bacon lover, I'm sorry to say I think I'll leave it out for now.

The Japanese Redneck said...

So very very pretty. I love it. I don't guess I've ever seen it on one of the menu's around here. But, then again we usually go to Mexican, Chinese or home style places.

Love the way it looks.

Kim said...

I like how you separated the egg white and the yolk. It all looks very pretty!

kat said...

I love your presentation!

T.W. Barritt at Culinary Types said...

Beautifully done! I would never give up Roquefort ...

Bob said...

Great presentation! I've never had a Cobb salad, I don't think. I should really remedy that...

J. said...

Wow! What a classy way to make a cobb salad. Can't wait to try this and the dressing!

Bootcamp Media

The Food Hunter said...

What a nice looking salad!

Proud Italian Cook said...

Wow, I never seen the eggs separated and chopped. Makes for a pretty presentation. Love your idea of grated blue cheese in the dressing. You're so clever!

Dana said...

Is it weird that I order Cobb salads in restaurants without the meat? I just love hard boiled egg and avocado in salads. The waiters also humor me but probably are laughing at me behind my back...

My Carolina Kitchen said...

Your presentation of the Cobb salad is gorgeous. It's one of my favorites too. I can't imagine a Cobb salad without the Roquefort.
Sam

Susan said...

I love a Cobb Salad - a salad even my kids will eat! For a special treat, I sometimes substitute filet mignon for the chicken. You don't need a lot as it is so rich but it is fabulous with all the other ingredients!