Tossed Cobb Salad Recipes

COBB SALAD

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.

COBB SALAD

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.

TOSSED COBB SALAD

Steps:

• Combine all the dressing ingredients in a large jat with a tight fitting lid. Cover and shake together to mix.
• Combine the bleu cheese, bacon, eggs, avocados, tomatoes and green onions in a large salad bowl and mix well.
• Add the dressing and toss to coat.
• Add the salad greens and mix well.
• Serve immediately.
• You may add 4 cups of chopped cooked chicken, or a mixture of chicken and chopped ham and serve as an entree.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

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.

COBB SALAD BY AVOCADOS FROM MEXICO

Steps:

• Whisk together olive oil and Champagne vinegar.
• Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
• Sprinkle with chives and serve.

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.

COBB POTATO SALAD

Steps:

• In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
• In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours.
• In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
• To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.

COBB SALAD

Steps:

• In tightly covered container, shake all vinaigrette ingredients. Refrigerate at least 1 hour to blend flavors.
• Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce. Serve with vinaigrette.

COBB SALAD RECIPE BY TASTY

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!