Cobb Salad
The cobb salad has been a staple recipe for decades and is more than just a side dish - it makes for a satisfying and healthy main meal. I personally love this salad for its simplicity, nourishing ingredients, and filling nature.
Ingredients
- 6 slices bacon
- 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
- ½ head Boston lettuce
- ½ head romaine
- 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon-style mustard
- ½ bunch watercress, coarse stems discarded
- 1 tomato, seeded and chopped fine
- 1 teaspoons sugar
- 2 tablespoons chopped fresh chives
- Salt and pepper
- 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
- ⅔ cup extra virgin olive oil
- ½ cup finely grated Roquefort
- 1 small bunch frisée (curly endive)
Instructions
Cook the bacon:
- To make the bacon crispy on both sides, cook it in a skillet over medium heat. Then, take it out of the skillet and place it on top of some paper towels to soak up any excess fat. Let the bacon cool down before breaking it into small pieces and keeping it aside.
Toss the various lettuces:
- Take a big salad bowl and mix the different types of lettuce and watercress thoroughly by tossing them together.
Compose the salad:
- Artfully place the chicken, bacon, tomato, and avocado over the bed of greens and embellish the salad with chopped egg and chives as a garnish.
Make the vinaigrette:
- Take a small bowl and then mix vinegar, mustard, salt and pepper to taste. While whisking, slowly add the oil and continue to whisk until the sauce is completely emulsified.
- Incorporate the Roquefort cheese into the mixture. Adjust the sweetness to your liking, adding 1/2 teaspoon of sugar at a time. Blend the dressing vigorously, then either mix it in with the salad or serve it on the side.
