BEST COBB SALAD RESTAURANT RECIPES
COBB SALAD RECIPE | ALLRECIPES
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
Nutrition Facts : Calories 525.2 calories, CarbohydrateContent 10.2 g, CholesterolContent 179.1 mg, FatContent 39.9 g, FiberContent 4.1 g, ProteinContent 31.7 g, SaturatedFatContent 9.9 g, SodiumContent 915.2 mg, SugarContent 5 g
BEST COBB SALAD RECIPE - HOW TO MAKE COBB SALAD
To make the perfect Cobb salad, you MUST use homemade dressing. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado.
Provided by DELISH.COM
Categories gluten-free low sugar nut-free 30-minute meals Summer weeknight meals dinner lunch salad
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4-6
Number Of Ingredients 13
Steps:
- In a jar, shake together vinegar, mustard, and oil and season with salt and pepper. On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes. Season with salt and pepper, drizzle with dressing, and garnish with chives.
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COBB SALAD RECIPE: HOW TO MAKE IT
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Lunch
Calories 575 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Lunch
Calories 575 calories per serving
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
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COBB SALAD RECIPE - NYT COOKING
While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine american
Calories 738 per serving
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine american
Calories 738 per serving
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.
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COBB SALAD RECIPE: HOW TO MAKE IT
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Lunch
Calories 575 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Lunch
Calories 575 calories per serving
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
See details
COBB SALAD RECIPE - NYT COOKING
While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine american
Calories 738 per serving
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine american
Calories 738 per serving
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.
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COBB SALAD RECIPE | GOOD FOOD
The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado, hard-boiled egg, chives, watercress, lettuce and blue cheese. You can dial this recipe up any way you like (red capsicum, celery, carrots, apple cucumber, salami, chickpeas).
From goodfood.com.au
Total Time 30 minutes
Category Lunch
From goodfood.com.au
Total Time 30 minutes
Category Lunch
1. Peel the hard-boiled eggs and cut into small dice. Fry the bacon until crisp, then drain well. Keeping the ingredients separate, chop the chicken breast, avocado and tomatoes, and allow tomatoes to drain their juices.
2. Whisk the dressing ingredients together until smooth. Toss the lettuce in half the dressing and arrange in a single line in the middle of each dinner plate. Add a parallel row of cottage cheese and top it with chopped blue cheese.
3. Arrange the chicken, eggs, bacon, avocado and tomato either side, and drizzle with remaining dressing. Let everyone toss their own salad together as they eat.
Note: You can turn any of your favourite salads - Nicoise, fattoush, caesar - into a chopped salad by chopping the ingredients and arranging them in rows.
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