COBB SALAD
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
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
COBB SALAD
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Time 50m
Yield 6
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, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g
COBB SALAD
We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken in this cobb salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
- Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
- Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.
- Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
- Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.
Nutrition Facts : Calories 186 g, Cholesterol 4 g, Fiber 3 g, Protein 7 g
COBB SALAD
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.
Provided by Alison Roman
Categories dinner, lunch, weekday, salads and dressings, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
- Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
- Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
- Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
- Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
- Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
- Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
- 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.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 16 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 1189 milligrams, Sugar 5 grams, TransFat 0 grams
COBB SALAD
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.
Categories Salad Chicken Egg Leafy Green Tomato Blue Cheese Bacon Avocado Endive Watercress Gourmet
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.
COBB SALAD
The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.
Provided by CountryLady
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE DRESSING: Combine all ingredients, except oils& blend well.
- Combine olive oil& salad oil in a separate bowl& mix well.
- Add to other ingredients& mix well.
- Cover& refrigerate until using.
- It keeps well for 6 weeks but be sure to blend well again just before using.
- PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
- Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
- Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
- Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
- Cut the hard boiled eggs into quarters and arrange on the plates.
- Drizzle dressing over the salad, sprinkle with the roquefort& chives.
Nutrition Facts : Calories 865.5, Fat 77.4, SaturatedFat 13.4, Cholesterol 199.1, Sodium 1312, Carbohydrate 17.3, Fiber 10.7, Sugar 5.1, Protein 29.3
COBB SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Spread the bacon out on a paper towel on a microwave-safe plate. Cover with another piece of paper towel, cook at full power in the microwave until crisp, 3 to 4 minutes. Cool.
- Meanwhile, in a large salad bowl, layer the avocado, tomato and eggs, seasoning them with salt and pepper as you go. Top with the mesclun greens, then scatter the chicken on top. Crumble the bacon over the salad. Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together. Serve.
- Whisk together the mayonnaise, 1/4 cup of the blue cheese, the half-and-half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper. Use now or store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 136 calorie, Fat 14 grams, SaturatedFat 4 grams, Carbohydrate 1 grams, Protein 2 grams
THE ORIGINAL COBB SALAD
Provided by Food Network
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
COBB SALAD
Provided by Chuck Hughes
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
- Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
- For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
- To serve, drizzle the dressing over the salad.
COBB SALAD RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, shallot, apple cider vinegar, dijon mustard, salt, olive oil, pepper, romaine lettuce, hard boiled eggs, roma tomato, avocado, blue cheese
Provided by Milloni Merchant
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Slice strips of bacon into 1-inch (2 ½ cm) pieces
- Aggressively season chicken breast on both sides with salt and pepper
- Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat
- Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.
- In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.
- Chop romaine into bite size pieces and dice chicken into cubes.
- In a serving bowl, add a bed of romaine lettuce.
- In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes.
- Drizzle the dressing over the top.
- Enjoy!
COBB SALAD WITH HAM AND HOMEMADE DRESSING
This is a great way to utilize leftover ham to change it up into a completely different meal. It's also a great way to clean out the fridge with things that need using up. Ham and blue cheese both have a salty flavor so I chose to leave bacon out, but feel free to add it if you wish.
Provided by Soup Loving Nicole
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
- Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
- Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.
Nutrition Facts : Calories 1214.5 calories, Carbohydrate 26.1 g, Cholesterol 294 mg, Fat 108.8 g, Fiber 10.7 g, Protein 37.4 g, SaturatedFat 25.2 g, Sodium 2656.7 mg, Sugar 9.2 g
CLASSIC COBB SALAD
Making this salad is a lot like putting in a garden. I "plant" everything in nice, neat sections, just as I do with seedlings. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 586mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
More about "cobbsalad recipes"
HOW TO MAKE THE BEST COBB SALAD | KITCHN
From thekitchn.com
COBB SALAD | RICARDO
From ricardocuisine.com
CLASSIC COBB SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
COBB SALAD RECIPE | DOWNSHIFTOLOGY
From downshiftology.com
CLASSIC COBB SALAD RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
COBB SALAD - CULINARY HILL
From culinaryhill.com
CLASSIC COBB SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST COBB SALAD RECIPE - HOW TO MAKE COBB SALAD - DELISH
From delish.com
5/5 (22)Total Time 30 mins
COBB SALAD RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
COBB SALAD - COOKING CLASSY
From cookingclassy.com
CLASSIC COBB SALAD - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CLASSIC COBB SALAD - PANERA AT HOME RECIPES & MEAL IDEAS
From paneraathome.com
COBB SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
CLASSIC COBB SALAD {HOMEMADE DRESSING} | TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HEALTHY KETO COBB SALAD RECIPE | WHOLESOME YUM
From wholesomeyum.com
10 COBB SALAD RECIPES TO TRY | ALLRECIPES
From allrecipes.com
COBB SALAD WITH THE BEST DRESSING (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
COBB SALAD RECIPES | TASTE OF HOME
From tasteofhome.com
EASY COBB SALAD - THESTAYATHOMECHEF.COM
From thestayathomechef.com
10 DRESSINGS THAT GO WELL ON COBB SALAD – HAPPY MUNCHER
From happymuncher.com
COBB SALAD RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC COBB SALAD – SMITTEN KITCHEN
From smittenkitchen.com
COBB SALAD RECIPE: A WHOLESOME AND FILLING SALAD IN 20 MINUTES
From healthyrecipes101.com
13 BEST COBB SALAD RECIPES - WHAT IS A COBB SALAD
From parade.com
CLASSIC COBB SALAD RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHICKEN COBB SALAD - FLAVOR THE MOMENTS
From flavorthemoments.com
COBB SALAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
COBB SALAD (THE ORIGINAL BROWN DERBY SALAD RECIPE!) | DELICIOUS …
From delicioustable.com
COBB SALAD {BEST HOMEMADE DRESSING!} - BELLY FULL
From bellyfull.net
CLASSIC COBB SALAD DRESSING RECIPE - CHEF BILLY PARISI
From billyparisi.com
BEST COBB SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST EASY COBB SALAD RECIPE - HOW TO MAKE COBB SALAD
From countryliving.com
27 RECIPES FOR PEOPLE WHO LOVE COBB SALAD | TASTE OF …
From tasteofhome.com
COBB SALAD RECIPES | MYRECIPES
From myrecipes.com
COBB SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love