Confession: I didn't eat salads until I was way into my teens. The reason? I never found them filling and was typically bored after a few bites. It wasn't until I tried a Cobb salad, filled with all sorts of hearty ingredients, that I changed my mind about leafy green meals.
The rainbow spread of toppings in a classic Cobb include bacon, tomato, egg, blue cheese, avocado, and shredded chicken, positioned neatly over a bed of romaine lettuce. While any dressing, from creamy blue cheese to balsamic vinaigrette, will complement the salad, my favorite way to eat it is with a tart red-wine vinaigrette, which helps cut through the rich flavors.
See the recipe to change your mind about salads.
For dressing: Salt and pepper, to taste For salad: Serves 2 as a main course.
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1 small garlic clove, minced
4 cups romaine lettuce leaves, chopped
4 slices of bacon, cooled and crumbled
1/2 cup cooked chicken, shredded
1/2 cup tomato, medium diced
1/3 cup blue cheese crumbles
2 hard-boiled eggs, roughly chopped
1/2 ripe avocado, thinly sliced
Salt and pepper, to taste
Serves 2 as a main course.