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:
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
- Salt and pepper, to taste
- For salad:
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
- To make dressing: In a liquid measuring cup, combine olive oil and canola oil. In a separate small bowl, whisk red-wine vinegar and Dijon mustard together. Continue whisking, and drizzle in oil until the oil and vinegar emulsify. Stir in minced garlic clove and salt and pepper to taste.
- To make salad: Place chopped romaine in the bottom of a large salad bowl. Arrange bacon, chicken, tomato, blue cheese crumbles, hard-boiled eggs, and avocado in neat, pie-slice sections on top of romaine. Serve with dressing on the side. Alternatively, toss romaine and toppings together in a large mixing bowl and add dressing, one tablespoon at a time, until leaves are fully coated.
Serves 2 as a main course.
- Meats, Salads
- North American