Classic California Cobb Recipes

CLASSIC COBB SALAD

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
• Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
• Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
• Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
• Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

CALIFORNIA COBB SALAD

Steps:

• Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
• Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.

CLASSIC CALIFORNIA COBB

Steps:

• Toss avocados with lemon juice; place in large bowl.
• Add all remaining ingredients except dressing; mix lightly.
• Spoon onto salad plates; drizzle with dressing.

CLASSIC COBB SALAD

Steps:

• Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

CLASSIC COBB SALAD

Steps:

• Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set side. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.
• FOR THE EGGS:.
• Place eggs in medium saucepan cove with 1-inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2 inch cubes, and set aside.
• FOR THE CHICKEN:.
• Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4-8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers 160F on instant-read thermometer. 5-8 minutes. When cool enough to handle, cut chicken into cubes and set aside.
• TO FINISH THE SALAD:.
• Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add 1 tablespoons vinaigrette and toss gently to combine; arrange on apposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens, and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.

CALIFORNIA COBB SALAD

Steps:

• Divide lettuce among 4 to 6 salad plates or serve on a large platter.
• Arrange remaining ingredients except dressing in rows over lettuce.
• Drizzle with dressing to taste.